Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious, cream-free “creamy” soup. This recipe can easily be doubled (or even tripled for a big crowd), and it’s sure to be a hit.


  • 2 tablespoons olive oil
  • 1small onion, diced
  • 1-2 teaspoons salt
  • Freshly ground black pepper
  • 1shallot, diced
  • 1/2 teaspoon cinnamon
  • 2 cloves garlic, chopped
  • 3-4sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
  • 4 cups chicken (or vegetable) stock
  • 1 teaspoon paprika


  1. In a large pot, heat oil over medium heat. Add onion and shallot, and season lightly with salt and pepper. Cook until translucent, about 5 minutes.
  2. Add garlic and cook 2 more minutes, until fragrant.
  3. Stir in sweet potatoes, stock, cinnamon, and paprika. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. (Sweet potatoes should be very tender.)
  4. Using a blender, stick blender, or food processor, purée mixture (in batches, if necessary). Return mixture to the pot. Season to taste with salt and pepper.