Every year I try to think of a new way to serve them.
Baked. Roasted. Mashed. Pie. Bread. Biscuits.
This year it dawned on me that the Thanksgiving sweet potatoes could be served as a soup course.
But they won't.
Because we don't have a "soup course."
And because we always have the same sweet potato casserole every year.
So this exercise is totally pointless.
Roasted Sweet Potato Soup is not pointless, though. My husband made this soup one day for lunch. Just whipped it up using whatever he could find. I appreciated having lunch made for me and that it was made using what we had. What can I say? I'm a cheap date.
Over time, sour cream and Parmesan crisps were added to dress it up.
Dressy enough for Thanksgiving?
More Sweet Potatoes...
Clockwise from top left:
Sweet Potato Bread w/ Praline Butter | Praline Yams | Roasted Parsnips (and sweet potatoes) w/ Caper Vinaigrette | Roasted Sweet Potatoes and Onions with Rosemary and Parmesan | Sweet Potato Cakes | Bacon, Sweet Potato, & Sage Baked Risotto | Sweet Potato Crunch | Fall Sweet Potato Toss
Roasted Sweet Potato Soup
5 medium sweet potatoes, peeled and diced
salt and black pepper, to taste
1 medium onion, chopped
5 cloves garlic, chopped
6 cups vegetable broth (or chicken broth, or a mixture of both)
1 tsp chopped fresh rosemary, plus more for garnish
1 heaping tsp herbes de Provence
Preheat oven to 375 F.
Place the diced sweet potato on a large baking sheet. Drizzle with olive oil and toss to coat. Pat the sweet potato cubes into one single layer and season with salt and black pepper. Roast potatoes for about 35 minutes, or until just starting to brown on the edges.
Meanwhile, add 2 tsp olive oil to a soup pot and heat over medium. Add the onions and saute until the onions have caramelized. Toss in the garlic and saute a few minutes more. When the sweet potatoes are done, add to the pot along with the broth. Stir in the rosemary and herbes de Provence. Season to taste with salt and black pepper. Simmer for 10-15 minutes. Puree with an immersion blender and serve topped with a dollop of sour cream, a sprinkle of rosemary leaves, and Parmesan Crisps (below).
1 Tbsp grated Parmesan cheese per crisp (do not use finely grated or Parmesan from a can--neither will melt correctly)
Preheat oven to 400 F. Place a silicone baking mat on a large cookie sheet. Spoon Parmesan onto the silicone mat by the tablespoon, flattening the cheese slightly with your fingers. Place about 1" apart. Bake for about 5 minutes until cheese is melted and golden. Transfer to paper towels to drain, cool, and harden.