New England Sweet Potato Soup

Makes: 6 servings

Prep: 25 mins Cook: 6 hrs to 8 hrs (low) or 3-4 hours (high)


2 ½ to 3 pounds sweet potatoes, peel and cut into 1-inch pieces

½ cup chopped onion

¼ cup maple syrup

1 clove garlic, minced

½ tsp. dried sage, crushed

½ tsp. salt

¼ tsp. black pepper

32 oz chicken broth (one box)

1 cup milk, half and half or cream (adjust measurement accordingly)

Crisp-cooked crumbled bacon (optional)

Sliced green onion (optional)

Chopped toasted pecans (optional)


1.  In a 3 ½ or 4 quart slow cooker, combine sweet potatoes, onion, maple syrup, garlic, sage, salt, and pepper. Pour broth over all.

2.  Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Using a potato masher, mash the soup until desired consistency.*  Whisk in  milk or half-and-half until well mixed. If desired, sprinkle each serving with optional toppings: crumbled bacon, green onion, and/or pecans.

Makes 6 servings, around 200 calories each.

*Note: For a smoother texture, use an immersion blender to puree the soup.