Carolina Sunshine

Created exclusively for NC SweetPotato Commission by
Cortez Seafood & Cocktail
Raleigh, NC

  • 5 Beauregard sweet potatoes 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


  1. Peel and quarter the sweet potatoes and place in a large pot along with the garlic and salt.
  2. Add water to cover sweet potatoes and place the pot over high heat. Bring to a boil and then reduce heat. Simmer the sweet potatoes until they are fork tender. ( approx 20 mins)
  3. Remove from heat. Do not drain the sweet potatoes. 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.
  4. Strain thourh fine woven colundar.
  5. Gently reheat the soup in the pot over medium-low heat.
  6. While the soup is reheating, place a large skillet over medium-high heat.
  7. When the pan is hot, add oil and swirl to coat the bottom of the pan.
  8. Add the mushrooms and sautee until lightly browned.
  9. Just before they are done, add the spinach and sautee the greens until they are just wilted.
  10. Remove the pan from the heat. Salt if needed
  11. Divide the mushroom and spinach mixture between four bowls.

Yield: 4 servings