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
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.