4 c. peeled, diced sweet potatoes
4 c. water
6 bacon slices
1 small onion, minced
1 1/2 cups light cream or milk
1 tsp. salt, or more to taste
1/4 cup Moose Mountain maple syrup
1/4 tsp. cinnamon
Sour cream, optional
- Bring the sweet potatoes and water to a boil in a large, heavy bottomed soup pot. Cover the pot, reduce the heat, and simmer for about 20 minutes, until the potatoes are very tender. Remove from the heat.
- While the potatoes are cooking, saute the bacon in a skillet, until crisp. Remove from the pan; blot the paper towels. Pour off all but about 3 tablespoons of fat, then add the onion and saute for 5 minutes. Remove from the heat.
- Working in batches, puree the potatoes and cooking water in a food processor or blender. (Always be careful when pureeing hot liquids in a blender. Never fill the container more than one-third full to avoid the risk of the lid blowing off.) Return the puree to the soup pot, then stir in the onion, light cream, salt, Moose Mountain maple syrup, and cinnamon. Crumble the bacon and add that also. Heat, but do not boil, and serve piping hot. Put a small dollop of sour cream in each bowl, if desired. Yields 4 – 6 servings.
Original recipe from the Maple Syrup Cookbook by Ken Haedrich. Published here with permission from Ken Haedrich and Storey Publishing. Check out more of his great recipes at ThePieAcademy.com.