This warm and hearty soup is the perfect fall and winter hug. The sweet potatoes are naturally sweet, but the onions, garlic and savory spices give the perfect balance of flavors. You can store this soup in multiple containers and then freeze them to use at a later date.
- 7 medium sweet potatoes (5–51/2 pounds), peeled and cubed into 2″ cubes
- 1 cup hot water
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon canola oil
- 4 cups vegetable stock
- 4 cups unsweetened (vanilla) almond/soy/oat milk
- 1 cup heavy whipping cream, pareve
- 1 tablespoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly grated black pepper
- 1 teaspoon kosher salt, or to taste
- Additional whipped whip cream for garnish (optional)
- Place a rack on the bottom of the inner pot of the Electric Pressure Cooker (EPC).
- Add the cubed sweet potatoes to the EPC pot. Add the cup of water.
- Lock the lid and close the pressure valve. Set the pressure level to Manual Low Pressure and set the cook time to 6 minutes. Press start.
- When the sweet potatoes are done cooking, manually release the pressure immediately.
- Transfer the sweet potatoes and cooking liquid to a large bowl. Set aside.
- Wipe out the EPC bowl.
- Set the EPC mode to sauté/brown. Add the canola oil.
- Add the onion and garlic to the EPC pot then sauté until the onions are soft and slightly caramelized. Return the cooked sweet potatoes and cooking liquid to the EPC pot.
- Add the vegetable stock, almond milk, pareve heavy whipping cream, cinnamon, nutmeg, black pepper and kosher salt to the EPC pot.
- Use and immersion blender to blend the soup to desired smoothness.
- Serve hot with candied pecans and whipped cream on top.
- The first time I made this soup in the EPC I accidentally left the pressure level on LOW from making hard boiled eggs. The sweet potatoes came out SO well that I left the LOW pressure mode in the recipe.
If you are making this soup on a traditional stovetop
- In a large stock pot with a lid, cover the sweet potatoes with water. Bring to a boil using high heat. Cover the pot then reduce heat to low. Simmer for 20-30 minutes until the sweet potatoes are fork tender. Let the potatoes cool slightly, around 10 minutes.
- Follow the remaining above instructions, combining all the ingredients in the traditional stock pot.
For the Candied Pecans
- 1 – 1 1/2 cups whole pecans
- 1/4 cup granulated sugar
- 2 tablespoons corn syrup (optional)
- Line a baking sheet with parchment paper or a silicone mat. Set aside
- Combine sugar, corn syrup and pecans in a large skillet. Cook over medium heat, continuously stirring with a heat resistant spatula, until sugar coating the pecans turns a rich amber color.
- Immediately turn the candied pecans onto the prepared baking sheet, spreading and separating with the heat resistant spatula.
- When the pecans are completely cooled, break apart any large clumps of pecans.
- Store in an airtight container.