HOME > Chowhound > Home Cooking >

Do you think this substitution would work?

n
nissenpa Oct 10, 2006 07:41 PM

I'm thinking of making a Smoked Sausage, Kale, and Potato Soup this weekend to use up the kale I am getting from a farm order. The recipe calls for red potatoes but I'm not really a fan. However, I LOVE sweet potatoes. Do you think substituting sweet potatoes would ruin the soup?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. withalonge RE: nissenpa Oct 10, 2006 07:49 PM

    just to clarify what might just be a regional difference... when you say "sweet potatoes" do you mean the white fleshed, starchy kind or the orange fleshed "yam" variety?

    I would think that the white kind would be just dandy... but the orange kind might over-whelm the soup... IMHO. maybe a combo of the two?

    do you mind posting your recipe?

    2 Replies
    1. re: withalonge
      c
      cooknKate RE: withalonge Oct 12, 2006 01:52 AM

      They are all sweet potatoes, actually. The different colored flesh is simply a different variety. True Yams aren't sold in this country, they are mostly found in South America and are very starchy and stringy.

      1. re: cooknKate
        Robert Lauriston RE: cooknKate Oct 12, 2006 01:53 AM

        I've seen true yams in stores that cater to Africans.

    2. u
      uman RE: nissenpa Oct 10, 2006 07:53 PM

      Actually I think the sweet potatoes are a better substitute. You often see sweet potatoes and kale together in recipes because they are usually harvested at the same time. I think it would be even better than the regular potatoes - the sweetness will balance out the more bitter, yet delicious kale.

      1. macca RE: nissenpa Oct 10, 2006 07:55 PM

        I, too, love sweet potatoes. I would not hesiate to substitute them. I often use them in more savory sdishes- love potto au gratin made with sweet potatoes, for instance.

        1. b
          ben61820 RE: nissenpa Oct 10, 2006 07:58 PM

          i agree that sweet potatoes (be they the white fleshed or the orange fleshed ones) and kale make a wonderful pairing. testurally too, i think it would be just fine. of course, sweet potatoes of any variety have a lot more sugar so the outcome will naturally be a little sweeter, but thats never really a bad thing is it?

          1. chowser RE: nissenpa Oct 10, 2006 09:10 PM

            I wonder if cooking the sweet potatoes by themselves, maybe roasting them, and then adding it might cut back on the sweetness of the soup itself. Maybe bake them first and then add them near the end of the cooking time. That's assuming you're not looking for a sweeter soup--if you are, then go ahead and add early.

            1. m
              maviris RE: nissenpa Oct 10, 2006 09:20 PM

              I like sweet potatoes, but I'm not sure I'd like that combo in a soup.

              Another possible replacement for potatoes is white beans - or white beans and a small pasta. If you go with sweet potatoes I'd be curious to hear how it comes out.

              1. free sample addict aka Tracy L RE: nissenpa Oct 11, 2006 12:48 AM

                I think it would work great. Several years ago I made a soup that had sweet potato, kale and ham, I remember my guests commenting that it would taste well with sausage as a sub for ham.

                1. Robert Lauriston RE: nissenpa Oct 11, 2006 01:54 AM

                  I've made soup numerous times with sausage, kale, "garnet" sweet potatoes, onion, tomato, and chicken stock. Tastes good to me.

                  I typically add a fair does of chiles and use nam pla for some of the salt.

                  1. p
                    Procrastibaker RE: nissenpa Oct 11, 2006 10:48 PM

                    My only caveat would be not letting the sweet potatoes over-cook. They can get mushy so quickly if you're not careful. I'd probably try white beans or even black-eyed peas.

                    1. e
                      emmie RE: nissenpa Oct 12, 2006 07:50 PM

                      I think this would all depend on what the other ingredients (esp. herbs and spices)in the soup are. For a mild soup, sweet potatoes would be good, although as stated above, make sure they don't get too squishy. If you are looking to make a spicier leaning soup, the sweet potatoes would still work (I sometimes put them in my Portuguese Kale soup along with the Yukon’s) but I would cook them separately, and then add them at the end.

                      Show Hidden Posts