Cream of Sweet Potato Soup

This cream of sweet potato soup is nicely seasoned with nutmeg, salt, black pepper, and cayenne for a delicious alternative to butternut squash soup.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 187 Calories

Ingredients

• cayenne pepper to taste
• black pepper to taste
• 3 large sweet potatoes
• 3 (14 ounce) cans low-sodium chicken broth
• 0.33333334326744 cup heavy cream
• 0.25 teaspoon ground nutmeg
• 0.25 cup brown sugar, or more to taste
• 0.5 teaspoon salt (to taste)

Recipe Instructions

Step 1

Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.

Step 3

Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.

Step 4

Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.