Cream of Sweet Potato Soup
This cream of sweet potato soup is easy to prepare, oh-so-elegant, and a favorite at my house. The kids love it because it has a slightly sweet taste, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
sweet potatoes
3
large
low-sodium chicken broth
3
(14 ounce) cans
brown sugar, or more to taste
¼
cup
salt, or to taste
½
teaspoon
ground nutmeg
¼
teaspoon
black pepper, or to taste
 1/8
teaspoon
cayenne pepper, or to taste
 1
pinch
heavy cream
⅓
cup
 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
  Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
  Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
  Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.
