1. Preheat oven to 400 degrees F.
2. Poke holes in sweet potatoes.
3. Bake sweet potatoes in their skins. Bake on cookie sheet covered in foil until they are as soft as butter. Remove skins when done. They should come right off. In Utah it takes me almost two hours.
4. In a sauce pan melt margarine and then add the garlic, four, and ground Ginger. When that is mixed, add the evaporated milk. Cook until it is thicker. Stir often.
5. When potatoes are done puree one potato at a time in a blender with some chicken broth. Add to a pot.
6. Combine the contents of the sauce pan with remaining broth to the pot. Cook on medium heat until it's hot.
7. I like to add chopped turkey sausage. Add what you like or go vegetarian. I also like to add some honey to sweeten it a little.
I also like to add a little honey.
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|Serving Size: 1 Serving (1116g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1359 (61%)|
|Amt Per Serving||% DV|
|Total Fat 151g||201 %|
|Saturated Fat 46.1g||230 %|
|Monounsaturated Fat 61.8g|
|Polyunsanturated Fat 30.8g|
|Cholesterol 726.7mg||224 %|
|Sodium 847.4mg||29 %|
|Potassium 2349.4mg||62 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 24.2g|
|Protein 180.9g||258 %|
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Calories per serving: 2231
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