This fantastically healthy Weight Watchers Sweet Potato Soup Recipe is the perfect dish to heat up as the temperature drops.
It’s loaded with lots of vitamins and antioxidants and packs a lot of nutritional value for the 4 Weight Watchers Points that it carries. Not to mention, it’s incredibly yummy!
It’s warm and creamy, and has such a delicious seasonal flavor, it’ll make a great Thanksgiving Recipe and Christmas Recipe. But of course, it’s perfect to serve at any time of the year.
I love this soup because it adds a little variety in flavor compared to other soup recipes. Try serving it with a nice low Point salad for a tasty and healthy lunch!
Weight Watchers Sweet Potato Soup Recipe
- 2 large sweet potatoes
- 2 cups canned chicken broth, divided
- 1 tbsp reduced-calorie margarine
- 1 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1 cup fat-free evaporated milk
- 1 tbsp chopped pecans
TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.
- Preheat oven to 400ºF.
- Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
- Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
- Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
- Stir in sweet potato mixture and remaining 1 1/4 cups of broth.
- Cook, stirring, until heated through, about 5 minutes more.
- Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
Serving size is 1 cup
Each serving = 4 Weight Watchers Points