This recipe is similar to one given to me by a friend who was well known for his wry sense of humor and his preference for fatty foods. He said, "Although this soup is advertised as very healthy, I still enjoyed it. You could always top if with some butter, clotted cream or other fatty substance to take the healthy edge off it."
2 medium sweet potatoes
1 onion, diced
1/2 bell pepper, diced
1/2 cup celery, diced
1 tbsp olive oil
3/4 cup sherry (not cooking sherry)
1 qt milk or vanilla soy milk
2 tbsp brown sugar
1/2 tsp salt
1 1/2 tbsp Cajun spices, or to taste
8 oz crabmeat
Bake, microwave or boil the sweet potatoes until softened. To bake: Pierce the skin in several places. Bake uncovered at 400 degrees until softened, 45 to 60 minutes depending on size. To microwave: Pierce the skin, and cook on high until softened, 5 to 9 minutes depending on size. To boil: Place whole sweet potatoes in their skins in boiling salted water. Water should completely cover potatoes. Boil until softened, 15 to 30 minutes, depending on size.
Slice open cooked sweet potatoes and remove skins. Mash sweet potatoes with a fork or puree in food processor. For a short cut, you can puree a can of sweet potatoes instead of cooking fresh ones.
Sauté onions, bell pepper and celery in olive oil. If you prefer a smoother soup, puree the onions, bell pepper and celery with the sweet potatoes.
Boil sherry in soup pan, about 3 minutes. Add the sweet potatoes, sautéed vegetables and milk into pan with sherry. Add spices. Stir in crabmeat. Heat until crabmeat is warm.