Smoky-Spicy Sweet Potato Soup

gina nsibirwa


Cool crisp Autumn air...warm savory peanut butter and jelly...even the wee ones love this creamy creation. Mmmmmmmm....

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★★★★★ 1 vote
10 Min
1 Hr


4 large
sweet potatoes, peeled & sliced 1
1 Tbsp
olive oil
4 slice
smoky bacon, chopped
1 large
onion, chopped
1 large
carrot,peeled & sliced
chipoltle pepper in adobo sauce chopped + 2tbsp adobo sauce
3 sprig(s)
thyme, dried
bay leaf
32oz vegetable stock or chicken stock if not vegetarian
1 teasp large
grated orange peel + juice of one orange
1/8 tsp
ground cinnamon
honey or maple syrup for drizzle
1 c
sour cream to dollop top
black pepper


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

2While potatoes are cooking, in a medium pot, heat olive oil, add bacon to pan & cook over medium-high heat, stirring often until crisp, about five min. Drain on paper towel, save 1 tablespoon bacon fat. Add onion, carrot, chipoltle pepper, adobo sauce, thyme sprigs & bayleaf and cook until onion is softened 6-7 minutes. Stir in the chicken/vegetable stock orange peel, orange juice and cinnamon. Drizzle with honey or syrup and sezson with salt & peppe

3Simmer until potatoes are tender, about 5 minutes. Discard bayleaf and thyme sprigs.

4Add the stock mixture to the sweet potatoes in the pot and puree with immersion blender.

Step 5 Direction Photo

5Serve soup with sour cream and crispy bacon.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy