Name: Cream of Sweet Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Sweet potatoes - 3 large; Low-sodium chicken broth - 3 (14 ounce) cans; Brown sugar, or more to taste - ¼ cup; Salt (to taste) - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Black pepper to taste - ¼ teaspoon; Cayenne pepper to taste - ¼ teaspoon; Heavy cream - ⅓ cup

Ingredients for - Cream of Sweet Potato Soup

1. Sweet potatoes 3 large

2. Low-sodium chicken broth 3 (14 ounce) cans

3. Brown sugar, or more to taste ¼ cup

4. Salt (to taste) ½ teaspoon

5. Ground nutmeg ¼ teaspoon

6. Black pepper to taste ¼ teaspoon

7. Cayenne pepper to taste ¼ teaspoon

8. Heavy cream ⅓ cup

How to cook deliciously - Cream of Sweet Potato Soup

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Bake sweet potatoes in the preheated oven until soft, about 1 1/2 hours. (You can also use a microwave.) Remove from the oven and let cool slightly.

3 . Stage

Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.

4 . Stage

Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.