1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoons extra-virgin olive oil
Salt to taste
6 cups vegetable stock or low-sodium broth
1 cup apple cider
1 teaspoon green Tabasco sauce
Finely diced Granny Smith apple and minced parsley, for garnish
Preheat the oven to 375°. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley.