Creamy Sweet Potato Soup


  • 3 large sweet potatoes
  • 5 cups low-sodium chicken broth
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon curry powder
  • Cayenne pepper, to taste
  • 1/4 cup heavy cream, or more to taste


  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with foil.
  3. Prick sweet potatoes 2-3 times with a fork, place on baking sheet and bake until soft, about 90 minutes.
  4. Remove from oven and cool until potatoes can be handled comfortably.
  5. Slice cooled potatoes in half and scoop out cooked potato.
  6. Working in batches, purée potatoes in a blender or food processor with enough chicken broth to make a smooth soup.
  7. Pour purée into a large saucepan and bring to a simmer.
  8. Add brown sugar, salt, black pepper, cinnamon, curry and cayenne pepper and stir well.
  9. Cover pan and simmer 10 minutes.
  10. Remove pan from heat, stir in cream, and taste for seasonings.
  11. Serve hot.
  12. Serves 4-6.