4 large sweet potatoes, baked
4 cups chicken broth
1 cup buttermilk
1/2 cup grated Swiss cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Scoop out sweet potatoes into a food processor in small batches. Puree, then pour into saucepan over medium heat. Stir in chicken broth and buttermilk. Simmer for 20 minutes. Stir in cheese and add salt and pepper. Pour into bowls and enjoy.
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