Sweetie Pie Soup Recipe

September 12, 2014


Sweetie Pie Soup

Johnson & Wales Senior Michael Daniel

20 minutes

30 minutes




3 ¾ cups Tropical Food’s Buffalo Nuts®
1 tsp. kosher salt
1 ½ tsp. honey
1 ½ tsp. peanut oil

½ cup buffalo peanut butter
1 tbsp. peanut oil
1 onion, chopped
¾ tsp. salt
¼ tsp. pepper
4 garlic cloves, roughly chopped
2-inch piece ginger root, peeled and roughly chopped
2 tsp. ground cumin
¼ tsp. cayenne pepper
1 ½ lb. sweet potatoes, peeled and cubed
14 oz. can crushed tomatoes
4 cups water
Sour cream for garnish
Chives for garnish

Buffalo Peanut Butter Preparation:
Place Tropical Food’s Buffalo Nuts®, salt, and honey into the bowl of a food processor, process for 1 minute. Scrape down the sides of the bowl, place the lid on and continue the process while slowly drizzling in 1 ½ tsp. peanut oil. Process until smooth.

Soup Preparation:
Heat 1 tbsp. peanut oil in a large saucepan over medium heat. Add onion, salt, and pepper. Cook covered, stirring occasionally, until tender. Stir in garlic and ginger, cook for 1 minute. Stir in cumin and cayenne pepper, sweet potatoes, crushed tomatoes, buffalo peanut butter, and water; bring to a boil and reduce the heat. Simmer covered until sweet potatoes are tender. Purée with an immersion blender. Garnish with sour cream and chives.

Tags: fall recipe, johnson & wales, recipe, recipe competition, Recipe Contest, soup recipe, sweet potato recipe, tropical foods

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