Sweet Potato Soup

Sweet Potato Soup


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Creamy sweet potato soup is a great dish for a cold February night! Puree the sweet potato with brown sugar and nutmeg for extra flavor before serving.

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Time needed

10 min preparation + 1.5 hour cooking

Serving Size / Yield

6 servings


  • 3 large sweet potatoes
  • 4 C. chicken broth
  • 1/3 C. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • ¼ tsp. black pepper
  • 1/3 C. heavy cream

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Preheat the oven to 350 degrees. Bake the sweet potatoes on a baking sheet for 1 ½ hours until tender. Cool for a few minutes. Puree the sweet potatoes with broth in batches. Return the soup to the bowl and bring to a simmer. Add the sugar, salt, nutmeg, and black pepper. Cover and simmer for 10 minutes. Remove from heat and mix in the cream before serving.

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