Cream of Sweet Potato Soup

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, 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.

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3 large sweet potatoes

3 (14 ounce) cans low-sodium chicken broth

1/4 cup brown sugar, or more to taste

1/2 teaspoon salt (to taste)

1/4 teaspoon ground nutmeg

Black pepper to taste

Cayenne pepper to taste

1/3 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C).

Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.

Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Cream of Sweet Potato Soup

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