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Sweet Potato Pie Soup

PREPARE FOR THE UNEXPECTED!

Article by Brenda Alicia Torres

Photography by BBC Food, Laurenslatest.com, Brenda Torres

It's time to share my favorite soup recipe. When entertaining family and friends, this is my fall season go-to soup. Behold - Sweet Potato Pie Soup! Yes, you read it right! This is my twist on an all time favorite, which made it as a finalist in a 2008 Tampa, FL recipe contest, as well as into a locally published cookbook. Don't forget to scroll all the way down for a quick recipe alternative, as well as an all vegetarian option.

"Happiness is hot soup...on a cold day"

What to Buy to Yield Approximately 8 Small Soup Bowls:

  • 2 tbsp. Butter
  • 1 cup chopped White Onions
  • 2 small Celery Stalks, chopped
  • 1 medium Leek, sliced - white and pale green parts only
  • 1 large Garlic Clove, chopped
  • 1 1/2 lbs. Sweet Potatoes, peeled and cut into approx. 1 inch pieces
  • 4 cups Chicken Stock or low-salt Broth
  • 1 Cinnamon Stick
  • 1/4 teaspoon ground Nutmeg or Pumpkin Pie Spice blend
  • 1 1/2 cups Half & Half
  • 2 tbsp. Maple Syrup
  • 1/4 cup Brown Sugar
  • Garnish - Miniature Marshmallows (or Marshmallow Cream) & Leafy tops of Celery Stalks, chopped

What To Do?

  • First, melt the butter in a large, heavy bottomed pot, over medium-high heat
  • Add the chopped onions and saute for about 5 minutes
  • Add the celery and leek. Continue to saute for 5 more minutes
  • Add garlic and continue to saute for 2 minutes
  • Add sweet potatoes, chicken stock, cinnamon stick, brown sugar and nutmeg - Bring to a boil
  • Reduce heat and simmer uncovered until potatoes are tender (about 20 minutes)
  • Remove cinnamon stick and discard
  • Working in batches, puree soup in blender (Be careful when opening blender lid, as heat creates pressure and may splash back at you)
  • Return what was just blended to pot
  • Add half & half and maple syrup
  • Stir over medium-low heat to blend thoroughly
  • Serve and garnish with marshmallows and celery leaves

Note - Quick recipe option - use about 5 cups canned yams or sweet potatoes. Vegetarian option - use vegetable broth in lieu of chicken stock or broth.

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