While I recover from shoulder surgery over the next couple of weeks (and then some), I’d like to share a few terrific fall recipes the North Carolina Sweet Potato Commission sent me. As the chill of autumn starts to settle in, nothing hits the spot like a nice, warm bowl of ! Easy to freeze for later or to serve family style, this naturally sweet soup made with nutrient-packed sweet potatoes is a hearty and healthy way to welcome the changing weather.

You can connect with the North Carolina Sweet Potato Commission on Facebook , on Twitter @Sweet_Taters and on their blog .

Yield: 4 servings (about 5-1/4 cups)

Ingredients:

• 2 large (1 pound) sweet potatoes
• 1 large (8 ounces) tart apple (such as fuji, honeycrisp, or gala)
• 1 tablespoon olive oil
• 1 large onion, coarsely chopped (2 cups)
• 2 to 3 tablespoons curry powder
• 1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 cups)
• 1-3/4 cups unsweetened apple juice
• 3/4 teaspoon salt
• 1 container (6 ounces) plain low-fat yogurt
• 3/4 cups croutons, optional

Directions:

1. Pierce sweet potatoes and apple with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes.
2. Remove apple; set aside until cool enough to handle.
3. Continue cooking sweet potatoes on high under tender, about 4 to 5 more minutes Set aside until cool enough to handle.
4. In a large saucepan, heat oil over medium heat. Add onion and curry powder; stir until onion begins to brown, about 5 minutes.
5. Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes.
6. Transfer broth mixture to a food processor; reserve saucepan.
7. Halve sweet potatoes and apple. Remove apple core. Scoop sweet potato and apple pulp from skin and add to food processor. Add salt; whirl until smooth, gradually adding apple juice through processor feed tube.
8. Transfer mixture to reserved saucepan. Bring to a boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil).
9. Serve soup topped with croutons, if desired.

Recipe and photograph used with permission from the North Carolina Sweet Potato Commission.