Make creamy maple sweet potato soup with roasted sweet potatoes, warm spices, maple syrup, rich cream, and crispy candied bacon.
Rich, velvety, and full of comforting fall flavor, this Creamy Maple Sweet Potato Soup with Candied Bacon combines roasted sweet potatoes, warm spices, pure maple syrup, and heavy cream. A topping of crisp candied bacon adds an irresistible sweet, savory, and smoky finish.
Roasting the sweet potatoes intensifies their natural sweetness and creates a deeper flavor than boiling. Cinnamon, ginger, and nutmeg bring warmth to every spoonful, while maple syrup complements the earthy sweetness of the potatoes without overwhelming the soup.
Serve this elegant soup as a cozy main dish with warm bread and a fresh salad, or offer smaller portions as a starter for Thanksgiving, Christmas, and other special occasions.
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, divided
½ teaspoon pumpkin pie spice
Or Use the Following Spices
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
For Finishing and Serving
1 cup heavy whipping cream
2 tablespoons pure maple syrup
2 slices candied bacon, cooked until crisp and broken into pieces
Step 1: Prepare the Oven
Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
Step 2: Roast the Sweet Potatoes
Scrub the sweet potatoes thoroughly under cool running water and pat them dry.
Prick each potato several times with a fork to allow steam to escape.
Place the sweet potatoes on the prepared baking sheet. Roast for approximately 60 minutes, or until they are fork-tender and easily pierced with a knife.
Remove the sweet potatoes from the oven and allow them to cool slightly until they are comfortable to handle.
Step 3: Blend the Sweet Potatoes
Cut the roasted sweet potatoes in half lengthwise. Carefully scoop the flesh into a blender or food processor and discard the skins.
Add 1 cup of the vegetable broth. Blend until completely smooth and creamy. For an especially silky soup, continue blending for an additional minute.
Step 4: Combine the Soup
Transfer the sweet potato purée to a large saucepan or Dutch oven. Stir in the remaining vegetable broth.
Add the pumpkin pie spice. Alternatively, add the cinnamon, ginger, and freshly grated nutmeg.
Stir until the sweet potato purée, broth, and spices are evenly combined.
Step 5: Simmer the Soup
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. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Step 6: 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.
Taste the soup and adjust the maple syrup or spices if desired.
Step 7: Garnish and Serve
Ladle the hot soup into serving bowls. Top each serving with pieces of crisp candied bacon.
Serve immediately with warm artisan bread, garlic bread, flaky dinner rolls, or a fresh green salad.
For an extra-silky texture, strain the finished soup through a fine-mesh sieve before serving.
Use pure maple syrup rather than pancake syrup for the best flavor.
For a subtle smoky flavor, add a pinch of smoked paprika with the other spices.
To make the soup vegetarian, omit the candied bacon and garnish each serving with toasted pecans or roasted pumpkin seeds.
For a richer soup, replace a portion of the vegetable broth with additional heavy cream or half-and-half.
Optional garnishes include fresh thyme, toasted pecans, roasted pumpkin seeds, an additional drizzle of maple syrup, or a small swirl of cream.
Serve the soup as a holiday starter before roasted turkey, glazed ham, or beef tenderloin. It also makes a satisfying meal when paired with bread and a salad.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
To freeze, allow the soup to cool completely and transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
The flavor develops further after refrigeration, making this creamy maple sweet potato soup a convenient make-ahead option for holiday gatherings and meal preparation.
This soup is naturally gluten-free when prepared with appropriately labeled ingredients. Check the vegetable broth, candied bacon, spices, and all other packaged products for gluten-free labeling when serving someone with celiac disease or gluten sensitivity. Prevent cross-contact during preparation.
