Ingredients
6
6 servings
- •3 large sweet potatoes
- •3 (14 ounce) cans low-sodium chicken broth
- •0.25 cup brown sugar, or more to taste
- •0.5 teaspoon salt (to taste)
- •0.25 teaspoon ground nutmeg
- •Black pepper to taste
- •Cayenne pepper to taste
- •0.33333334326744 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
- Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
- Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.
Nutritional Facts
Per 6 servings
- Calories: 187
- Carbohydrate: 29g
- Fat: 6g
- Fiber: 3g
- Protein: 6g
- Sugar: 14g
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