Sweet Potato and Spinach Soup

Even though our CSA has ended for the winter (it will start up again in April) we still have a few root vegetables (sweet potatoes) and winter squash (butternut) hanging around. When the CSA was ending we knew we would be travelling for the holidays and would need to be mindful of what items we were getting in our box. Our CSA offers pork products (ground pork and sweet Italian sausage are some of our favorites) that we will order and freeze. But we didn't want too much frozen pork so we opted for some sweet potatoes and butternut squash that we would be able to store and enjoy after the holidays.

So we've got a bunch of sweet potatoes hanging out in the laundry room! I asked Patrick for a suggestion to help with weekly meal planning. His response was "ground chicken soup" which led me to scratch my head and wonder what he was thinking! I decided to put "sweet potato" and just "chicken" together for a google search to find this wonderful soup! It was delicious and I think we're both looking forward to having it again.

Spicy Sweet Potato Chicken Soup from OrganicGardening.com
   Cook time 30 min | Total 45 min | Serves 4
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons ground curry powder (we omitted)
1 teaspoon ground ginger
4 carrots, sliced
1 pound sweet potatoes, peeled and cut into 1-inch chunks
32 ounces chicken broth, divided
7 to 9 ounces baby spinach
12 ounces cooked chicken breast, shredded (about 3 cups) (we used leftover rotisserie chicken)

Directions
   Heat the oil in a large saucepan over medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until lightly browned. Stir in the garlic, curry powder, and ginger. Cook for 1 minute or until fragrant.
   Stir in the carrots, sweet potatoes, and 3 cups of the broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the carrots and sweet potatoes are tender.
   Transfer to a food processor, working in batches if necessary. Puree the hot mixture until smooth. (We left everything in the pan and used our immersion blender.) Return to the saucepan and add the spinach and the remaining 1 cup of broth. Bring to a simmer.
   Remove from the heat. Divide among 4 bowls and top with the chicken (since we had leftover chicken from the refrigerator I put it in the soup pot to warm up a bit). Sprinkle with freshly ground pepper to taste.

Do you have any "out of the box" recipes for sweet potatoes?