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This is so sweet it’s almost dessert….
But then it’s not, and umm, so DELICIOUS!! It’s my new favorite soup recipe hands down. Like it’s honestly the BEST and I really have no other words to describe it. It’s simple, fast and practically effortless… and just so dang good! It’s the soup you literally cannot stop eating.
I am so excited about it – clearly.
Oh, and the cinnamon sugar twist?!?! I mean, just YES.
Sorry for the insane amount of excitement today. I know it’s Monday and all, but I feel like it’s just going to be a GOOD week. Last week was a little brutal for me, to say this least, but this week I am feeling the good (holiday) vibes. Plus, I maybe had one too many bowls of this soup last night and I may or may not be on my second…third cup of coffee for the morning.
SIDE NOTE: I think it’s pretty funny how I went from hating coffee to drinking it daily. If I am being honest, I can really only do one full cup of black coffee. If I have two, which I sometimes do, I get a bit of a headache from the caffeine….I am a total caffeine wimp.
But you guys, I feel like this soup is Monday morning, second week of November soup.
Wait, second week of November?!? Time – STOP!
This Maple Cream Sweet Potato Soup is yet another recipe in my Thanksgiving day menu, but I am begging you to make this soup way before Thanksgiving (it could be your trial run for the big day). Like you should probably make it tonight for a warm and cozy dinner that, wait for it, is actually kind of healthy! Yes, this soup does have cream, but other than the cream it’s loaded with all good things for us. Things like sweet potatoes, maple syrup, cinnamon and cayenne. You could even make it vegan by replacing the cream with full-fat canned coconut milk, which is actually better than cream in my personal opinion, but I love coconut milk!
When I first started out to make this soup, I was not fully sure how everyone would react to it. I mean, it is sweet, but sweet in such a good and still very savory way. I knew the second I tried this that everyone would LOVE it. Like I just knew there was no way we all could not love this soup.
There are zero pungent flavors like onions or garlic. It’s just sweet and creamy and cinnamony. Just like a classic sweet potato casserole, but in soup form. I actually think I like this soup better… there’s just something about this soup.
It’s special.
Which in turn makes it perfect for this extra special time of year.
Please excuse my cheesiness, I can’t help it. When the holidays are upon us, it just brings out the happy cheesy side of me.
Alright, and now let me tell you about the unhealthy, but much-needed part of this recipe. The cheddar stuffed cinnamon sugar dusted puff pastry twist.
You see, in my head you simply cannot have soup without a really good carb for dipping. That carb could be a good piece of toasty buttered bread, grilled cheese, popcorn, pitas or umm, buttery baked puff pastry with cinnamon sugar and cheddar. I love all the options I listed, but let’s be honest, you know that anything involving puff pastry and cinnamon sugar is going to be a winner.
Two of the best things, right?!?
YESS.
So you need to make these twists. They go really nicely with this soup and come on, you NEED a good dipper. This is a GOOD dipper. These cinnamon sugar covered twists are sweet and cheesy – perfect!
Trust me, make the twists. Make them to eat with this soup and then make them to serve for an easy holiday appetizer. And then eat the leftovers for lunch, because you can, and it’s the holidays and anything goes.
Love it.
Also, on a completely random but good note, I wanted to check in about those videos I was doing last month. I am in the midst of planning some more super fun videos for you guys this December and wanted to know, do you like videos where you get to see me, talking my mouth off and rambling like shown here. OR would you prefer a more straight forward video that’s simply me and my hands making a recipe (so no talking, just a simple recipe video) like shown here.
I would love some feedback, so I can make you guys the videos you really want to see! 🙂
Oh, and if this soup had a video to it, you’d probably be watching me take spoonful after spoonful, cause it’s that good and I have ZERO self-control around this soup. Some may think this is embarrassing, but you just wait until you try it, then you’ll understand.
Maple Cream Sweet Potato Soup with Cheddar Cinnamon Sugar Twist.
Servings: 4 Servings
Calories Per Serving: 2048 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3-4 medium sweet potatoes I used 3 medium
- 1/2 cup pure maple syrup
- 1 teaspoon cinnamon OR 1 cinnamon stick
- 2 1/2 cups low-sodium chicken or veggie broth
- 1 cup apple cider or more broth
- 1 tablespoon fresh thyme chopped
- 1/4 teaspoon nutmeg
- pinch of cayenne to your taste
- salt + pepper to your taste
- 2 tablespoons bourbon optional
- 1 cup heavy cream or full-fat canned coconut milk
- 1/2 cup sharp cheddar cheese shredded (optional)
- 2 tablespoons butter or coconut oil
Cheddar Cinnamon Sugar Twist
- 1 package frozen puff pastry thawed
- 6 tablespoons butter melted
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup sharp cheddar cheese finely shredded
Instructions
- Preheat your oven to 400 degrees F.
- Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
- Meanwhile, add the maple syrup and cinnamon to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 10-15 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency.
- Once the sweet potatoes are cool enough to handle, peel away the skins and add the orange flesh to the bowl of a food processor or high powered blender. Add 1 cup of broth and puree until smooth. Slowly stir the sweet potato mixture into the thickened maple syrup. Add the remaining 1 1/2 cups broth, the apple cider, thyme, nutmeg, cayenne and a pinch of salt + pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon (if using) and cream. Continue to cook another 5 minutes minutes and then add the cheese + butter, cook until the cheese is melted and the soup is silky smooth. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve.
Cheddar Cinnamon Sugar Twist
- Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Add sugar and cinnamon to small bowl and mix to combine.
- Open one sheet of puff pastry on cutting board. Brush surface lightly with the melted butter. Sprinkle surface generously with cinnamon sugar, leaving some for sprinkling on just before baking.
- Sprinkle with 1/2 cup cheese to evenly cover entire surface. Use your hands and press cheese into puff pastry to adhere. Cut puff pastry into long 1/2-inch-wide strips. Gently twist each strip several times. Repeat with remaining puff pastry strips until everything has been used. Place finished twists on prepared baking sheets. Brush twist with melted butter and sprinkle generously with cinnamon sugar. Bake 12-15 minutes or until puff pastry is golden. Be careful not to over bake. Serve with the warm soup.
Notes
*The soup can be made up to two days in advance and stored in the fridge. Simmer over low heat until warmed through to serve.
Kind of like Monday medicine, right?!?! Take an extra dose helping. Mmm, k?!?
Just made your soup. It’s great! Definitely not too sweet. Followed your recipe without adding or deleting anything.
Thank you
Thank you so much! I am so glad this turned out so well for you! xTieghan
OMG Tieghan! I made this last night! You have been so right to be so excited; it surely wasn’t just a coffee overload! This soup was so full-flavour delicious and on the same time so ridiculously easy; it was hard to believe that’s possible without any onions/garlic! I didn’t have any maple syrup, so used 1Tbs honey instead, which I melted in the broth and apple cider. It turned just fine, but will try with maple syrup again for my baby once I introduce her to solids! Well done!!! Is this included in any of your books?
Hey there,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Sorry, this recipe is not in either cookbook, just on the blog. Have the best week! xTieghan
I just found this recipe and made it with my 5-year-old daughter today (gluten free, so didn’t make the bread part). It’s so very good with really clear directions. We added crumbled turkey bacon and extra sharp cheddar on top. Thanks!
Thank you so much Kelly! I am so glad you loved this recipe! xTieghan
this recipe is definitely for sweet-tooths, which I am! I love this recipe and I make it multiple times a year! One of my all-time favorites.
Thank you so much Chelsea! xTieghan
Way, way, way too sweet, IMHO. It did, however, get me on the track of doing much more savory sweet potato-based soups. This recipe we threw away. Also the puff pastry sticks..why the cheddar cheese. No way it would stick to the pastry. A dud.
Hi Sue! I am so sorry you did not enjoy this recipe. I hope you try some others on my site and enjoy them! Thank you!
I just made this. It was good but next time I wouldn’t use apple cider vinegar as it gives it a sour taste. Nice winter soup.
Thank you!
A little too sweet for my taste, i would omit the maple syrup next time.
Sorry about that Meg, its a pretty sweet recipe! I hope you love it next time though!
This is toooo sweet. I added 8 oz sour cream to try to counteract the sweet, and it helped, but I won’t be making this again, unless my mother-in-law REALLY loves it.
Hi Nez, ya this is a pretty sweet recipe! I hope she loves it!
The sweet Potato soup was a total Bust. Are you nuts 1Cup of Apple cider? It made it so acidic that no one was able to finish their bowl of soup.
If I were dare try this soup again I would only use maybe a 1/4 cup at the very most.
Wish I could get back the embarrassment time and cost of this venture.
Let me know if the volume was some kind of typing error! Or do you have a different standard for Apple cider?
I really would like an answer.
Hi Ted, So sorry for the trouble. Did you use apple cider vinegar? I make this soup all the time and love it, but I use apple cider, which is basically spiced apple juice.
I am starting to collect recipes for my future Bed and Breakfast 5-room boutique/mini house, and this will be one of them. Thank you for sharing. All the best, zimarinthegarden
Oh wow, how cool! Thanks for trying them (:
any substitute apple cider? apple juice or applesauce? Want to make it now !
I think apple juice will work great! Let me know if you have questions. Hope you love this!
And yes, it is super sweet. But super delicious! Paired it with some chipotle chicken, and rice with veggies. Had a damn feast. Thanks again
This soup was absolutely delicious. Yea, it’s after thanksgiving…but it just sounded so darn good I had to give it a go. My sweet potatoes are massive so I added a lil more chicken broth…and 1 chipotle pepper cause why the hell not ;). Thanks so much for another great recipe. I can’t tell you how much I love your blog and recipes. Thanks for sharing your talents!
Why is bacon mentioned in the directions?
Hey Marissa! So sorry, they is a typo and the recipe is fixed. Let me know if you have questions. Thanks! 🙂
I made this for dinner tonight. I thought it was ok but my husband couldn’t eat it because it was too sweet. He said it tasted like melted ice cream – and I only used 1/3 cup of maple syrup!
HI! I am sorry you felt this was too sweet, it is definitely a SWEET soup and for people whole love that kind of flavor. Thank you for your feedback.
This is perfect.
I made this Thursday, Sunday, had leftovers today and just bought more ingredients to make it again.
I served it with chili-infused olive oil and sourdough bread.
SO, SO GOOD!
(Sorry, but I had to scream this…)
hehe! THANK YOU!
Merry Christmas!