Roasted Sweet Potato Pie Soup
As Thanksgiving approaches and the air turns crisp, sweet potatoes reach their peak. Earthy, sweet, and full of warmth, they embody the essence of the season. This Roasted Sweet Potato Pie Soup captures all the cozy flavors of fall in one creamy, comforting bowl, a beautiful and unexpected starter for your Thanksgiving table.
In Zimbabwe, sweet potatoes don’t get nearly as much attention as they do in other cuisines, which is a shame.
The closest dish that comes to mind is nhopi, a traditional pumpkin-and-peanut-butter dish (often served for dessert or breakfast) that sometimes includes maize meal for thickness. It’s hearty, rich, and deeply comforting, the kind of food that fills both stomach and soul.
Inspired by that same spirit, along with the classic sweet potato pie found on American Thanksgiving menus, this soup transforms roasted sweet potatoes into something smooth, aromatic, and luxurious. It tastes like the beloved pie reimagined, familiar yet refined, with hints of umami from onion and pancetta.
Blended with coconut milk and warm spices like cinnamon and nutmeg, it celebrates the versatility of fall ingredients while embracing the season’s cozy comfort. Whether served as a starter for a festive feast or enjoyed on a cool evening, this soup brings both comfort and elegance to the table.
Roasted Sweet Potato Pie Soup
Cozy up with this creamy, warmly spiced sweet potato soup that tastes just like your favorite pie, with a savory twist. Roasted sweet potatoes, smoky pancetta, and fragrant spices swirl together in a silky coconut milk base. Perfect for chilly nights and holiday vibes.
Ingredients
- 2 large sweet potatoes
- 1/8 cup olive oil
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- 1/3 cup pancetta
- 1/2 medium red onion
- 2 cloves garlic
- 1 heaped tablespoon cinnamon (plus extra for garnish)
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons ginger
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 can coconut milk or heavy cream
- 3 cups chicken broth (or 3 bouillon cubes + 3 cups water)
- 2 tablespoons butter
- 1/8 cup red wine
- Mexican cream or sour cream (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Peel and chop sweet potatoes into small pieces. Toss with olive oil, salt, cinnamon, black pepper, and paprika.
- Bake for 40 minutes. Remove from oven and set aside, reserving a few pieces for garnish.
- Finely chop the red onion and mince the garlic. Set aside.
- In a large pot or Dutch oven, cook pancetta over medium heat until fat renders. Remove from heat and stir in half the butter.
- Add onion and garlic, cooking for 2 minutes until onions soften.
- In a small bowl, mix cinnamon, nutmeg, cloves, salt, pepper, ginger, smoked paprika, and brown sugar. Add the spice mix to the pot with the remaining butter, and cook for 1-2 minutes until fragrant.
- Add broth and half the coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
- Stir in the roasted sweet potatoes and cook for another 5-7 minutes. Remove from heat.
- After about 10 minutes of slight cooling, use an immersion blender to puree the soup, gradually adding the remaining coconut milk for creaminess.
- Season to taste, then stir in red wine to bring the flavors together.
- Serve hot, garnished with cream, reserved roasted sweet potato pieces, pancetta bits, and a dusting of cinnamon.
Nutrition Facts
Calories
360Fat (grams)
23 gCarbs (grams)
33 gFiber (grams)
5 gSugar (grams)
11 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.