Cream of Sweet Potato Soup
3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar
or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
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