• 6servings
  • 17minutes
  • 294calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 3 large sweet potatoes

  2. 3 (14 ounce) cans low-sodium chicken broth

  3. 1/4 cup brown sugar, or more to taste

  4. 1/2 teaspoon salt (to taste)

  5. 1/4 teaspoon ground nutmeg

  6. Black pepper to taste

  7. Cayenne pepper to taste

  8. 1/3 cup heavy cream

Instructions Jump to Ingredients ↑

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

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

  3. 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.


Send feedback