Cream of Sweet Potato Soup

• Ingredients

  • 3 large sweet potatoes
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup whipping cream
  • light sour cream and sliced green onions for topping (optional

• Canned Goods

  • 6 cups chicken broth

Found on joylovefood.com

Directions

• Pierce each sweet potato several times with a fork. Place sweet potatoes on a microwave safe place and microwave potatoes for 10 minutes. Flip potatoes over and microwave for an additional 5-10 minutes or until potatoes are soft and cooked.
• Remove potatoes from microwave and slit each potato in half lengthwise with a knife. Allow potatoes to cool slightly, until they are cool enough to comfortably handle.
• Using a spoon, scoop flesh from potato skins and place flesh in a large soup pot or dutch oven.
• Add 2 cups of chicken broth to soup pot. Using a handheld emersion blender puree potatoes and broth, adding additional 4 cups of broth in batches, until a smooth puree is formed.
• Heat puree over a medium high heat until it bubbles slightly, about 10 minutes, reduce heat to medium low.
• Stir in brown sugar, salt, black pepper, nutmeg and cayenne pepper; cover and simmer for 10 minutes.
• Remove soup from heat and stir in whipping cream.
• Serve soup topped with a dollop of sour cream and a sprinkling of green onions if desired.