Here’s another tip to make cooking quicker – that’s the rub of writing a cookbook, the recipes keep evolving as you do, but in the book they’re stuck in time.
Anyhow, I read this idea in Nutrition Action Magazine. Rather than spending time doing all the peeling, washing, baking, scooping and pureeing needed for Garlic Ginger Sweet Potato Soup (p. 158 of “the book”) buy your sweet potatoes pureed already. This will cut down a lot on the prep time & cooking time for this recipe. The recipe calls for six large sweet potatoes, I’d substitute about three 15 oz cans of puree.
Granted, you still need to roast the garlic and ginger, but that’s a snap compared to roasting (and pureeing) the potatoes.
Farmer’s Market Organic purees are great, and there’s no sugar added etc. I use their pumpkin puree for these great muffins from O Magazine (that aren’t the fastest muffins to make, but are super tasty): Pumpkin Applesauce Muffins