Creamy Sweet Potato Soup

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Prep: 10 min. •  Cook: 40 min. •  Serves: 4


  • 2 Biggin's® sweet potatoes, scrubbed, peeled and cut into 1-inch cubes
  • 1 ½ c. canned chicken broth, divided
  • 1 tbsp. reduced-calorie margarine
  • 1 tbsp. all-purpose flour
  • ¼ tsp. ground ginger
  • 1 c. fat-free evaporated milk
  • 1 tbsp. pecans, chopped
  • Dash of curry powder, optional


Preheat oven to 400-degrees. Place cubed sweet potatoes on baking pan in a single layer and bake for 25-30 minutes, or until soft. Remove from oven and allow to cool. Combine sweet potatoes and ¾ cup broth in a blender or food processor and blend or process until smooth, about 1 minute. Set potato mixture aside. Melt margarine in a medium-size saucepan; stir in flour and ginger, then add the evaporated milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more, then stir in sweet potato mixture and remaining ¾ cup of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with ¾ teaspoon of pecans.

For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

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