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Red Eye Sweetpotato Soup

Print Recipe


  • 3 cups roasted sweetpotatoes
  • 3 oz. NC Country Ham
  • 3 tablespoons cream fraiche
  • 2 1/2 cups water
  • Small onion chopped
  • 1/2 cup brewed coffee
  • 6-8 peppercorns


  • In a large sauce pan, brown the country ham in canola oil over medium heat.
  • Add onion and brown
  • Add coffee and stir for a few minutes while simmering.
  • Add water and bring to a simmer.
  • Put on lid and simmer for 20 minutes.
  • Add sweetpotatoes, peppercorns and return to a simmer.
  • Put lid back on and simmer another 10 minutes.
  • Put in blender with cream fraiche and blend until smooth.
Serve hot.