Cream of Sweet Potato Soup Recipe

Cream of Sweet Potato Soup Recipes

  • PREP 10 mins
  • COOK 2 hrs 15 mins
  • READY IN 2 hrs 25 mins


Original recipe makes 6 servings

  •  3 large sweet potatoes
  •  3 (14 ounce) cans low-sodium chicken broth
  •  1/4 cup brown sugar, or more to taste
  •  1/2 teaspoon salt (to taste)
  •  1/4 teaspoon ground nutmeg
  •  Black pepper to taste
  •  Cayenne pepper to taste
  •  1/3 cup heavy cream


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
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