It's a Keeper: Smoky-Spicy Sweet Potato Soup

As you can tell from the background of this picture, I made Smoky-Spicy Sweet Potato Soup when pumpkins were still an appropriate decorative piece. I made this recipe just after Thanksgiving, since I bought way too many sweet potatoes.

Is it wrong that I picked this recipe because in the picture in the magazine it was topped with bacon and sour cream? Well, it was also in the 30 minute meals section, so that really pushed it over the top. This recipe was a major hit in our family. The leftovers were snapped up by the next day (as was all the bacon I made for a topping). This was so easy to make in one hour, so you have to give it a try, especially if sweet potatoes are one sale!

Here's the recipe with my comments in brackets:

4 sweet potatoes (2½ pounds), peeled and sliced 1 inch thick
1 tablespoon extra-virgin olive oil (EVOO)
4 slices smoky bacon, chopped [They had hickory smoked at my store.]
1 large onion, chopped
1 large carrot, peeled and shredded
1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
5 sprigs thyme
1 bay leaf
One 32-ounce container chicken broth
1 teaspoon grated peel and juice of 1 orange
1/8 teaspoon ground cinnamon
Honey or maple syrup, for drizzling [Someone will have to let me know how much a drizzle is.]
1 cup sour cream, for passing around the table

1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.

2. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf.

3. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.


  1. This looks fantastic! I have to add it to my must try list!

  2. Totally sounds delicious. Sweet potatoes are our FAVE!


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