I think it is fair to say that sometimes sweet potato can be out shined by the other orange fall veggies – butternut squash and pumpkin. But, sweet potato can yield just as awesome of a fall inspiring dish and that is exactly what this soup did!
3 sweet potatoes (washed, peeled and cubed)
1 small onion
celery stalks (chopped, 2-3, optional if you have on hand)
garlic clove(s) – (I think I used two)
2 to 3 cups vegetable stock (depending on preferred thickness)
some other miscellaneous spices (cayenne, paprika, pepper, etc – whatever you are feeing like at the time)
milk or cream (optional)
dash of cinnamon
Saute the onions and the garlic until a nice golden brown
Add the sweet potato and celery, cook for about 5 minutes
Add the vegetable stock and cover and simmer for 30 minutes.
Remove from heat and use a submersion or hand blender to make into a puree form.
Add spices to taste. You can add milk or cream if you want – I added this to one bowl but felt that the flavor was full enough without it!
Top with a dash of cinnamon and serve (this brings out the sweet flavor more)