Smokey Sweet Potato Soup
This soup can also be made with leftover baked sweet potatoes. Simply scrape the cooked sweet potato pulp from the peeling.
INGREDIENTS | SERVES 4
2 large sweet potatoes, peeled and diced
3 slices bacon
1 onion, diced
2 cups water
Salt and pepper to taste
Place diced sweet potatoes in a large, heavy saucepan over medium-high heat. Fill pan with water to cover potatoes; bring to a boil. Reduce heat to medium; cook until potatoes are tender, about 20–30 minutes. Drain potatoes.
In a clean soup pot over medium-high heat, fry bacon until crisp. Remove; set aside. Add onion to bacon grease; sauté until onion is lightly browned, about 5 minutes.
Add water and sweet potatoes; bring to a boil. Cook 5 minutes, adding more water if necessary.
Remove from heat; purée in food processor. Return to pan; thin with more water, if desired. Season with cinnamon, salt, and pepper. Crumble reserved bacon into soup and serve with a dollop of sour cream.