Photo Credit: Philip Ficks

Sweet Potato Potage + Spicy Maple Pecans & Toasted Cheese Baguettes

This soup gets drizzled with heavy cream or coconut milk to round out the flavors and is sprinkled with spicy maple pecans for crunch.

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Sweet Potato Potage

Sweet Potato Potage + Spicy Maple Pecans & Toasted Cheese Baguettes

This soup gets drizzled with heavy cream or coconut milk to round out the flavors and is sprinkled with spicy maple pecans for crunch.
Course: Soup
Keyword: potage, sweet potato, sweet potato soup
Servings: 6

Ingredients

Slow Cooker:

  • 2 1/2 to 3 pounds sweet potatoes (about 2 large potatoes), peeled and cut into 1-inch chunks
  • 1 medium leek, white and light green parts only, halved and cut into 1/2-inch slices
  • 1 medium carrot, cut into 1/2-inch rounds
  • 1/4 green apple, cored, peeled, and chopped
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ancho chile powder or pinch or cayenne pepper
  • Salt and freshly ground black pepper
  • 3 cups low-sodium vegetable or chicken broth
  • 2 cups water
  • 1/2 teaspoon lemon juice

For Serving:

  • Heavy cream or coconut milk
  • Spicy Maple Pecans (below)
  • Toasted Cheese Baguettes (below)

Spicy Maple Pecans:

  • 3/4 cup pecans
  • 2 teaspoons maple syrup
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • Salt

Toasted Cheese Baguettes:

  • 1 French Baguette (regular or whole wheat), cut crosswise into 4 pieces
  • Extra-virgin olive oil, for brushing
  • Salt and freshly ground black pepper
  • 1 large garlic clove, halved
  • 1 cup shredded Comté or Gruyére cheese

Instructions

Slow Cooker Jump Starts:

  • Chop and refrigerate the sweet potatoes, leek, carrot, and apple. Combine all of the slow cooker ingredients and refrigerate.

Assemble the Slow Cooker:

  • Place the sweet potatoes, leek, carrot, and apple in a 4- to 7-quart slow cooker. Add the bay leaf, cinnamon, and chile powder. Season well with salt and pepper to taste. Pour in the broth and water, and stir to combine. Cover and cook until the vegetables are very tender, 5 to 6 hours on low or 3 to 4 hours on high.
  • Remove and discard the bay leaf. Purée the soup in a blender or by using a stick blender (if you prefer a thinner consistency, add more water to loosen). Stir in the lemon juice, and season with salt and pepper.

Serve:

  • Ladle the soup into bowls, and drizzle with heavy cream or coconut milk. Crumble some spicy pecans over the top. Serve the soup with cheese baguettes for dunking.

Spicy Maple Pecans:

  • Preheat the oven (or a toaster oven) to 400°F (200°C). Line a small baking sheet with parchment paper.
  • Pour the pecans onto the baking sheet, and drizzle with the maple syrup. Sprinkle with the cinnamon and cayenne, and season with salt to taste. Toss well to coat, then spread in a single layer. Bake for 5 to 7 minutes or until the nuts are a shade darker in color and aromatic. Sprinkle with a bit more salt, and let cool (the nuts will harden as they cool).

Toasted Cheese Baguettes:

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Slice each piece of baguette in half lengthwise, and arrange the halves on the baking sheet, cut sides up. Brush each piece with oil, and sprinkle with salt and pepper to taste.
  • Bake for 4 to 6 minutes, until the bread is lightly toasted and slightly golden around the edges. Rub each piece of warm bread with garlic. Mound the cheese evenly over the bread. Slide the pan back into the oven, and bake for 2 to 3 minutes, until the cheese is melted. Serve warm.

Notes

slow cooker cookbookExcerpted from Fresh Flavors for the Slow Cooker © by Nicki Sizemore, photography (c) by Philip Ficks, used with permission from Storey Publishing.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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