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Tia's Sweet Potato Soup

by: Tia Thompson


  • 2lbs Sweet Potatoes (I leave the peel on but trim off the rough spots)

  • 1 cup whole fresh Cranberries

  • 1/2 cup Tricolor Pepper slices

  • 2 cups Collard Greens

  • 1 Onion, diced

  • 3 cloves Garlic, minced

  • 2 TBSP Butter

  • 1 TBSP McCormick Montreal Chicken Seasoning


  1. Heat Butter in a skillet over MEDIUM heat. Add Peppers, Garlic, Onion. Brown.

  2. Add Collard Greens near the end of your cook time.

  3. In a separate large saucepan melt Butter and brown Sweet Potatoes.

  4. When they are brown Add Water and cook until soft enough to crush easily.

  5. Add Butter and Cream and about a half a cup more Water.

  6. Combine the Collards, Cranberries, Peppers, and Butter together with the Sweet Potatoes and give it a good mix.

  7. You can determine your own consistency.


  • 2 cups Flour

  • 1 cup Water

  • 2 tsp Salt

  • 3 TBS Parmesan Cheese

  • 1/2 Baking Powder

  • 2 Eggs

  • 1/4 cup Water


  1. Kneed ingredients together and roll flat.

  2. Powder your roller and your surface with Flour.

  3. I stuffed this bread with leftover meatloaf that I threw in a saucepan with barbecue sauce, extra cheese and caramelized onions.

  4. I cooked the bread for about 35 minutes. I let it get a little crusty so it would stand up to the soup.

  5. I placed the bread in the center of the bowl and surrounded it with soup.

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