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A bowl of sweet potato soup on a concrete table with a teapot and tea cup next to it.

Sweet Potato Soup Recipe

We’re pairing pantry basics with spices and aromatics for this tasty meal on a budget.

By Sara Haas

Heating your ground spices in oil (a technique called “blooming”) releases and enhances their flavors. 

Serves: 4 


  • 1  tablespoon extra-virgin olive oil 
  • 2  teaspoons pumpkin pie spice 
  • 1 pound sweet potatoes (about 2 medium), peeled and cubed (1⁄2-inch pieces)
  • 1 (12-ounce) can evaporated milk 
  • 1  cup water 
  • 2  cups chopped kale 
  • 1 tablespoon apple cider vinegar
  • 1⁄2 teaspoon kosher salt 
  • 1⁄8 teaspoon cracked black pepper 


  1. Heat oil in a large saucepan over medium heat. Add pumpkin pie spice and heat until fragrant, about 30 seconds.
  2. Add sweet potato and cook, stirring constantly, for 1 minute. 
  3. Add evaporated milk and water and bring to a boil. Reduce heat to a simmer, then cover and cook, stirring occasionally, until sweet potatoes are fork tender, 30 to 35 minutes. 
  4. Smash sweet potatoes with a potato masher or the back of a fork until broken apart. 
  5. Stir in kale. Cover and cook for 10 minutes more, stirring occasionally. 
  6. Remove from heat. Add vinegar, salt, and pepper. Refrigerate leftovers for up to three days. 

This article was originally published in the fall 2022 issue of Clover Living magazine.

Published on 12/22/22

Photo credit: Sara Haas