Best 17 Sweet Potato And Brandy Soup Recipes

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SWEET POTATO AND BRANDY SOUP



Sweet Potato and Brandy Soup image

A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky.

Provided by amanda1432

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

3 large sweet potatoes
½ cup chopped Vidalia onion
1 tablespoon olive oil
2 tablespoons white wine
¼ cup red wine
1 tablespoon brandy
2 cubes chicken bouillon
2 cups water
½ tablespoon allspice
salt and pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
  • In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 74 g, Cholesterol 0.3 mg, Fat 4.1 g, Fiber 11.8 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 1285.8 mg, Sugar 23.5 g

SWEET POTATO AND BRANDY SOUP RECIPE



Sweet Potato and Brandy Soup Recipe image

Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and...

Provided by GloriousSoupRecipes.com

Number Of Ingredients 10

3 large sweet potatoes
1/2 cup chopped Vidalia onion
1 tablespoon olive oil
2 tablespoons white wine
1/4 cup red wine
1 tablespoon brandy
2 cubes chicken bouillon
2 cups water
1/2 tablespoon allspice
salt and pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside. In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

SWEET POTATO SOUP



Sweet Potato Soup image

Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. -Hilda Fallas, Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 medium carrots, chopped
2 teaspoons canola oil
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large sweet potato, peeled and cubed
2/3 cup creamy peanut butter
2 teaspoons honey
4 green onions, chopped

Steps:

  • In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

Nutrition Facts : Calories 213 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 655mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.

BRANDIED CANDIED SWEET POTATOES



Brandied Candied Sweet Potatoes image

This has been a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.

Provided by Kathy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 8

Number Of Ingredients 5

2 pounds sweet potatoes, peeled and diced
½ cup butter
½ cup packed brown sugar
½ cup brandy
½ teaspoon salt

Steps:

  • Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
  • In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 36.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 7.3 g, Sodium 293.5 mg, Sugar 18.1 g

ROASTED GARLIC AND SWEET POTATO SOUP



Roasted Garlic and Sweet Potato Soup image

"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 9

1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SWEET POTATO AND CRAB SOUP



Sweet Potato and Crab Soup image

This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 tablespoons butter, divided
2 medium leeks (white portion only), finely chopped
3 garlic cloves, minced
4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
5 cups vegetable stock
2 cups heavy whipping cream
4 teaspoons fresh thyme leaves, divided
12 ounces lump crabmeat, drained
Croutons, optional

Steps:

  • In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.

Nutrition Facts : Calories 370 calories, Fat 28g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 994mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

CREAMY SWEET POTATO AND VEGGIE SOUP



Creamy Sweet Potato and Veggie Soup image

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

Steps:

  • In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

SWEET POTATOES WITH BRANDY AND RAISINS



Sweet Potatoes with Brandy and Raisins image

These not-too-sweet sweet potatoes make converts outta the non-sweet-potato-believers.

Provided by Halo

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 3h45m

Yield 6

Number Of Ingredients 5

¼ cup brandy
½ cup raisins
2 tablespoons softened butter
4 (1 pound) sweet potatoes
¼ cup packed brown sugar

Steps:

  • Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
  • Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
  • Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 80.8 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 9.6 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 197.9 mg, Sugar 29.7 g

BRANDIED SWEET POTATO PIE



Brandied Sweet Potato Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
5 to 6 tablespoons ice water
Sanding sugar, for sprinkling
2 medium sweet potatoes (about 1 pound)
1 cup half-and-half
3/4 cup granulated sugar
2 large eggs, lightly beaten
3 tablespoons brandy or cognac
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 5 tablespoons ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap and gather together using the plastic wrap. Transfer about one-sixth of the dough to another piece of plastic wrap and pat into a disk. Pat the remaining dough into a larger disk; wrap both in plastic wrap. Refrigerate until firm, at least 1 hour and up to 24 hours.
  • Preheat the oven to 350 degrees F. Roll out the larger disk of dough into a 12-inch round (about ¿ inch thick) on a lightly floured surface. Ease the dough into a 9-inch pie plate; fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, 15 to 30 minutes. Roll out the smaller disk of dough until about 1/4 inch thick; cut out shapes using 2-inch cookie cutters. Place the cutouts on a small parchment-lined baking sheet and refrigerate until firm, 15 to 30 minutes.
  • Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is lightly golden, about 20 minutes; remove the foil and beans and continue baking until the crust is dry and golden on the bottom, about 15 more minutes. Meanwhile, brush the cutouts with water and sprinkle with sanding sugar; bake until golden, about 15 minutes. Let the crust and cutouts cool completely.
  • While the crust cools, make the filling: Prick the sweet potatoes all over with a fork. Bake until very soft, 45 minutes to 1 hour. Let cool slightly, then peel and puree the flesh in a food processor until smooth. Transfer to a medium bowl; add the half-and-half, granulated sugar, eggs, brandy, vanilla, cinnamon and salt and whisk until smooth. Pour into the cooled crust.
  • Bake until the filling just starts setting, 30 to 35 minutes. Arrange the cutouts on the pie and continue baking until the crust is golden brown and the filling is set and puffed in the center, about 30 more minutes. Transfer to a rack and let cool completely, about 4 hours.

SWEET POTATOES WITH BRANDY AND RAISINS



Sweet Potatoes with Brandy and Raisins image

Provided by Food Network

Categories     dessert

Yield 4-6 servings

Number Of Ingredients 7

1/2 cup raisins
1/4 cup brandy
4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices
2/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 cup butter

Steps:

  • Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices.

SWEET POTATO AND BRANDY SOUP



Sweet Potato and Brandy Soup image

A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky.

Provided by amanda1432

Categories     Sweet Potato Soup

Time 55m

Yield 4

Number Of Ingredients 10

3 large sweet potatoes
½ cup chopped Vidalia onion
1 tablespoon olive oil
2 tablespoons white wine
¼ cup red wine
1 tablespoon brandy
2 cubes chicken bouillon
2 cups water
½ tablespoon allspice
salt and pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
  • In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 74 g, Cholesterol 0.3 mg, Fat 4.1 g, Fiber 11.8 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 1285.8 mg, Sugar 23.5 g

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.

Provided by JONADECKER

Time 50m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
2 pounds sweet potato, peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth
2 sprigs fresh rosemary
½ cup mascarpone cheese, at room temperature

Steps:

  • Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
  • Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
  • Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g

SWEET POTATO WITH BRANDY AND RAISINS



Sweet Potato with Brandy and Raisins image

Make and share this Sweet Potato with Brandy and Raisins recipe from Food.com.

Provided by Derf2440

Categories     Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup seedless raisin
1/4 cup brandy
4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices
2/3 cup packed brown sugar
1/4 cup margarine
2 tablespoons water
1/4 teaspoon ground cinnamon

Steps:

  • Mix raisins and brandy in small bowl, let stand 20 minutes.
  • Drain raisins.
  • Layer sweet potatoes in 9 x9 x2 inch baking pan, top with raisins.
  • Mix brown sugar, margarine, water and cinnamon in small saucepan, heat to boil.
  • Pour over sweet potatoes.
  • Bake in preheated oven at 350 degrees for 40 minutes, basting with pan juices occasionally.

BRANDIED SWEET POTATOES



Brandied Sweet Potatoes image

From "Southern Legacies". Elegant company sweet potato casserole, suitable to serve with your Thanksgiving turkey or your Christmas ham!

Provided by papergoddess

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 large sweet potatoes (or 1 large can, drained) or 4 large yams (or 1 large can, drained)
2 eggs
1/4 cup cream
2 teaspoons cinnamon
1/4 teaspoon nutmeg
sugar
4 tablespoons brandy or 4 tablespoons rum
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1 teaspoon vanilla

Steps:

  • Boil potatoes until soft.
  • ;peel and put in mixing bowl.
  • Beat with electric mixer.
  • Add eggs, cream, and spices and sugar to taste.
  • Beat until light (should be the consistency of thick batter).
  • Stir in liquor.
  • Taste, and add more liquor if desired.
  • Pour into casserole dish.
  • Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole.
  • Bake in moderate oven (350°F) 25-30 minutes, or until warmed through and topping is browned.

FIESTA SWEET POTATO SOUP



Fiesta Sweet Potato Soup image

Here's a simple soup with plenty of taste and just a little heat. Loaded with Sweet potatoes, black beans and sausage, it tastes even better the next day-if you have any left.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

1 package (9 ounces) fully cooked spicy chicken sausage links, chopped
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 small green pepper, diced
2 tablespoons olive oil
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons minced fresh cilantro
Sour cream and thinly sliced green onions

Steps:

  • In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

Nutrition Facts : Calories 247 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1036mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 15g protein.

SWEET POTATO-GARLIC SOUP WITH CHILE OIL



Sweet Potato-Garlic Soup With Chile Oil image

This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.

Provided by Nik Sharma

Categories     dinner, lunch, weekday, soups and stews, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

1 head of garlic
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
1 medium yellow onion, peeled and diced
1 teaspoon cumin seeds
3 cups low-sodium vegetable stock
1 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Fine sea salt
1/2 cup neutral oil, such as grapeseed
2 tablespoons red-pepper flakes, such as Aleppo
2 garlic cloves, peeled and thinly sliced
1 tablespoon Sichuan peppercorns, crushed

Steps:

  • Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
  • In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
  • While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
  • Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
  • Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
  • Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.

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