Cream of Sweet Potato Soup recipe
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Ingredients
- 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
Nutrition Info
- 293.5 caloriescarbohydrate: 55.9 gcholesterol: 21.4 mgfat: 5.4 gfiber: 6.9 gprotein: 6.5 gsaturatedFat: 3.5 gservingSize: -sodium: 419.6 mgsugar: 19.1 gtransFat: : -unsaturatedFat: : -
Directions Cream of Sweet Potato Soup
Directions
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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.