Cream of Sweet Potato Soup





Introduction: Cream of Sweet Potato Soup

Sweet potatoes are a hearty winter vegetable; when baked, roasted, or made into stews, their meat is rich and dense. In this cream of sweet potato soup, a little goes a long way. Sweet potatoes, with just a bit of cream and salt, stand well on their own in a sweet and savory soup.

Cream of Sweet Potato Soup

Serves 4


1 pound sweet potatoes, peeled and cut into small cubes

1 tablespoon butter

1 teaspoon sea salt

1/2 cup water

1/3 cup cream

2/3 cup water


1. Melt the butter with the sea salt in a nonstick pan on the stove. Roast the sweet potato cubes until golden brown. Add the 1/2 cup water and simmer until soft.

2. When the sweet potatoes are fully soft, add the remaining cream and water with the sweet potatoes to a blender. Puree.

3. Garnish as desired and serve.



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Quick cheat: Use a can of prepared pumpkin. Just add a touch of water, butter, and salt. The pumpkin is already cooked and can be eaten directly from the can. Also note, some brands are really squash and sweet potatoes.

That's a great trick! To keep the consistency when using canned pumpkin, I'd cut the water down from 2/3 cup to 1/2 cup when blending.