This rich and comforting dish elevates a classic sweet potato soup by perfectly balancing sweet and savory flavors. The soup base is velvety smooth, achieved by simmering sweet potatoes with aromatic spices like cinnamon, nutmeg, and a hint of cayenne, then pureeing it to a luxurious consistency. Maple syrup enhances the root vegetable’s natural sweetness, creating a warm, inviting body. The standout element is the homemade candied bacon, which provides a delightful textural contrast and a smoky, sugary, and salty crunch that cuts through the creaminess of the soup. It’s an elegant and satisfying meal that is perfect for chilly evenings.
Scrub sweet potatoes, pat dry with paper towels.
Prick potatoes with a fork.
Cook for 1 hour in the oven at 400 degrees Fahrenheit.
Halve potatoes lengthwise scoop pulp into a blender or food processor.
Add 1 cup of the broth. Blend or process until smooth.
Transfer pureed mixture into a 2-3 quart pot.Stir in remaining 2 cups of broth and pumpkin pie spice.
Bring to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally. Remove from heat stir in heavy whipping cream and maple syrup.
Ladel the soup into serving bowls and top with crumbled candied bacon.
