Really easy and a wonderful addition to any meal. It can be as simple or elegant as you like. The sweet potatoes are great boiled but you can also roast them for a deeper flavor.
Ingredients
2 Tablespoons unsalted butter
1 medium onion , chopped
2 celery ribs , chopped
1 teaspoon minced garlic , or 2 cloves chopped
1 ½ pounds sweet potatoes (about 2 large orange-flesh sweet potatoes), peeled
4 cups vegetable stock
1 cinnamon stick
¼ teaspoon ground nutmeg
¼ cup whipping cream
¾ cup milk
Kosher salt , to taste
Ground black pepper , to taste
Instructions
Cut the sweet potatoes into 1-inch cubes.
In a large stockpot over medium-high heat, melt the butter. Add the chopped onions and sauté 3 to 4 minutes. Add the celery and sauté 5 more minutes, or until softened. Add the garlic and cook 1 minute more.
Add sweet potatoes, stock, cinnamon stick, and nutmeg. Season with salt and pepper. Increase the heat to high and bring to a boil. Reduce heat to low and simmer uncovered 20 minutes, or until the sweet potatoes can be easily pierced with a fork.
Remove cinnamon stick. Purée the soup with an immersion blender or in batches in a standing blender. Return to the pot and add the cream and milk. Heat on medium until it’s heated through. Season with salt and pepper.
Ladle into bowls and drizzle a little more cream on top, if desired.
