Heat olive oil in a saucepan. Saute onions with cumin and curry. Add the sweet potatoes, stock, salt and pepper. Simmer for 30 minutes. Heat the butter in a skillet over medium heat. Saute the pears and jalapenos. Add the brown sugar and half and half, scraping the bottom of the skillet. Remove from heat. Add to the soup pot and puree in batches in a food processor. Serve with a dollop of sour cream and sweet potato chips. Yield: 8 servings Recipe by: CHEF DU JOUR SHOW #DJ9428 - KATHY CARY
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|Serving Size: 1 Serving (4722g)|
|Recipe Makes: 1|
|Calories from Fat: 969 (33%)|
|Amt Per Serving||% DV|
|Total Fat 107.7g||144 %|
|Saturated Fat 51.1g||255 %|
|Monounsaturated Fat 40.1g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 281.7mg||87 %|
|Sodium 4945.5mg||171 %|
|Potassium 7328.3mg||193 %|
|Total Carbohydrate 399.3g||117 %|
|Dietary Fiber 42.9g||172 %|
|Sugars, other 356.3g|
|Protein 101.7g||145 %|
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Calories per serving: 2939
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