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Do you think this substitution would work?

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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?

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  1. 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

      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

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

    2. 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. 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. 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. 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. 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. 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. 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. 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. 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.