Creamy Maple Sweet Potato Soup with Candied Bacon is the ultimate comfort food recipe for fall, winter, and holiday entertaining. This rich and velvety soup combines naturally sweet roasted sweet potatoes with warm spices, pure maple syrup, and luxurious cream for a bowl that is both comforting and elegant. Topped with crispy candied bacon, every spoonful delivers the perfect balance of sweet, savory, smoky, and creamy flavors.
Roasting the sweet potatoes before blending intensifies their natural sweetness and creates a deeper, more complex flavor than boiling. The combination of cinnamon, ginger, and nutmeg adds warmth and aroma, while the maple syrup enhances the earthy sweetness of the potatoes. Finished with a swirl of cream and crunchy candied bacon, this sweet potato soup recipe is ideal for weeknight dinners, Thanksgiving menus, Christmas gatherings, or whenever you are craving a cozy homemade soup.
Whether served as a starter course or a satisfying main dish alongside crusty bread and a fresh salad, this creamy maple sweet potato soup is guaranteed to become a seasonal favorite.
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 30 minutes
Yield
6 servings
3 large sweet potatoes
1 (32-ounce) box vegetable broth
½ teaspoon pumpkin pie spice
or
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 cup heavy whipping cream
2 tablespoons pure maple syrup
2 slices candied bacon, cooked until crisp and broken into pieces
Roast the Sweet Potatoes
Preheat your oven to 400 °F.
Thoroughly scrub the sweet potatoes under cool running water and pat them dry. Using a fork, prick each potato several times to allow steam to escape while baking.
Place the sweet potatoes on a baking sheet and roast for approximately 60 minutes, or until they are fork tender and easily pierced with a knife. Roasting brings out the natural sugars in the sweet potatoes and creates a richer flavor for the finished soup.
Remove the potatoes from the oven and allow them to cool slightly until they are comfortable to handle.
Blend the Sweet Potatoes
Cut the roasted sweet potatoes in half lengthwise and carefully scoop the flesh into a blender or food processor.
Add 1 cup of the vegetable broth and blend until completely smooth and creamy. Blend for an extra minute to achieve the silkiest texture possible.
Simmer the Soup
Transfer the sweet potato purée to a large saucepan or Dutch oven.
Stir in the remaining vegetable broth and add the pumpkin pie spice. If you are not using pumpkin pie spice, add the cinnamon, ginger, and freshly grated nutmeg instead.
Place the pot over medium heat and bring the soup to a gentle boil, stirring occasionally.
Reduce the heat to low and simmer uncovered for 10 minutes. This allows the flavors to meld together while creating a rich and flavorful soup base.
Add the Cream and Maple Syrup
Remove the pot from the heat.
Slowly stir in the heavy whipping cream and pure maple syrup until fully incorporated. The cream creates a smooth, luxurious texture while the maple syrup enhances the sweet potatoes’ natural sweetness without making the soup overly sweet.
Taste and adjust the seasoning if desired.
Garnish and Serve
Ladle the hot soup into serving bowls.
Top each serving with pieces of crisp candied bacon. The smoky crunch of the bacon perfectly complements the creamy texture of the soup and provides a delicious contrast of flavors.
Serve immediately and enjoy.
Serving Suggestions
Pair this maple sweet potato soup with warm artisan bread, garlic bread, or flaky dinner rolls for a complete meal.
For holiday entertaining, serve it as a first course before roasted turkey, glazed ham, or beef tenderloin.
A simple green salad with a tangy vinaigrette provides a refreshing contrast to the richness of the soup.
You can also garnish each bowl with toasted pecans, roasted pumpkin seeds, fresh thyme, or a drizzle of additional maple syrup for extra flavor and presentation.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
This soup also freezes beautifully for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
For an extra silky texture, strain the soup through a fine-mesh sieve after blending.
Use real maple syrup rather than pancake syrup for the best flavor.
For a slightly smoky flavor throughout the soup, add a pinch of smoked paprika.
To make the recipe vegetarian, omit the candied bacon and garnish with toasted pecans or roasted pumpkin seeds instead.
For an even richer soup, substitute part of the vegetable broth with additional cream or half-and-half.
The flavor of this soup becomes even better after a day in the refrigerator, making it an excellent make-ahead recipe for holiday gatherings and meal prep.
This creamy sweet potato soup is incredibly easy to make using simple pantry ingredients.
Roasted sweet potatoes provide natural sweetness and a rich depth of flavor.
Pure maple syrup enhances the soup without overpowering it.
Candied bacon adds a sweet and savory crunch that makes every bite irresistible.
It is perfect for holiday meals, family dinners, meal prep, and special occasions.
The recipe can easily be customized with additional toppings and garnishes.
