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Carolina Sunshine

Created exclusively for NC SweetPotato Commission by Cortez Seafood & Cocktail - Raleigh, NC
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  • 5 Beauregard sweetpotatoes or any variety grown in North Carolina
  • 10 garlic cloves
  • 1 teaspoon salt
  • 2 teaspoons grated ginger
  • 3 oranges, juiced
  • 1 tablespoon vegetable oil
  • 1 handful fresh oyster mushrooms, brushed clean
  • 1 handful fresh spinach


  • Peel and quarter the sweetpotatoes and place in a large pot along with the garlic and salt.
  • Add water to cover sweetpotatoes and place the pot over high heat. Bring to a boil and then reduce heat. Simmer the sweetpotatoes until they are fork tender. ( approx 20 mins)
  • Remove from heat. Do not drain the sweetpotatoes. Let them cool in their cooking liquid. Purée the potatoes and their liquid along with ginger and orange juice in a blender or food processor. Alternately, use a hand blender to puree the mixture in the pot.
  • Strain through fine woven colander.
  • Gently reheat the soup in the pot over medium-low heat.
  • While the soup is reheating, place a large skillet over medium-high heat.
  • When the pan is hot, add oil and swirl to coat the bottom of the pan.
  • Add the mushrooms and saute until lightly browned.
  • Just before they are done, add the spinach and saute the greens until they are just wilted.
  • Remove the pan from the heat. Salt if needed
  • Divide the mushroom and spinach mixture between four bowls.
Serves: 4