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Sweet Potato Soup

Sweet Potato Soup

Course Side Dish, Soup
Servings 6 servings


  • 4 sweet potatoes
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 3 cups chicken broth (or vegetable broth)
  • 2 tbsp light brown sugar
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Wash hands with soap and water.
  • Scrub sweet potatoes with a clean vegetable brush under running water. Once clean, peel and cube the potatoes.
  • In a large pot, boil potatoes until they can be pierced with a fork. Remove from heat and drain the excess water.
  • Melt the butter over low to medium heat in a large pot. Add flour and stir constantly until the roux achieves a light caramel color.
  • Add the chicken broth and brown sugar to the pot. Bring to a boil, then lower to a simmer
  • Stir in the cooked sweet potatoes, ginger, cinnamon and nutmeg. Bring to a simmer again and cook for 5 minutes.
  • Remove pot from the heat and using a blender, puree the soup in small batches. After all the soup has been pureed return to the pot.
  • Add milk, salt and pepper.
  • Reheat the soup to steaming and enjoy!
  • If you so desire, garnish with chopped chives or green onion (gently rub chives and onion under cold running water), Greek yogurt or sour cream, toasted pecans or walnuts.
  • When reheating leftover soup, reheat it until internal temperature reaches 165°F on a food thermometer.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org