Sweet Potato Casserole with Summerhill Goat Milk
Sweeten up your Thanksgiving dinner table with a toasted-marshmallow covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!
Ingredients
- 3 large chicken breasts
- 1/2 cup Summerhill Goat Milk
- 1 cup carrots
- 1 cup celery
- 1 cup onion
- 2 tsp garlic
- 2 Tbsp parsley (plus extra for garnish)
- 1/4 tsp basil, fresh or dried
- 3 cups potatoes
- 3 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp Olive Oil
How to Make It
-Chop up all of your veggies into small chunks.
-Pour your olive oil in your crockpot, and add the chicken.
-Place remaining ingredients EXCEPT goat milk into the pot.
-Turn your crockpot on low for 6-8 hours, letting everything cook.
-Once veggies are tender and chicken is easy to shred, scoop out about 1/2-2/3 of the potatoes (depending on how creamy or chunky you like your soup) and put into a blender. Add the Summerhill Goat Milk, and blend until creamy.
-Shred your chicken breasts with a for, and pour your Goat Milk Potato mixture back into the crock pot.
-Enjoy your soup with fresh bread, and sprinkle with fresh parsley for garnish!
(This recipe can also be cooked in an Instapot or large Dutch Oven; just adjust the cooking time accordingly).
