Maple Bourbon Cream Sweet Potato Soup by Butternut and Sage

INGREDIENTS:

• 4 medium sweet potatoes
• ½ cup pure maple syrup
• 1 teaspoon ground cinnamon
• 3 ¼ cups chicken or vegetable broth
• 1 cup heavy whipping cream
• 2 tablespoons bourbon whiskey
• 1 dash nutmeg
• 2 tablespoons salted butter
• salt & pepper, to taste

ROSEMARY BACON PECAN TOPPPING

• 1 tablespoon salted butter
• ¼ cup chopped pecans
• 4-5 strips thick cut, applewood smoked bacon, chopped
• 1 teaspoons fresh rosemary, finely chopped (stems discarded)
• 1 teaspoon dark brown sugar

METHOD:

1. Preheat oven to 200 C.
2. Poke the sweet potatoes all over with a fork and transfer to a parchment lined baking sheet. Roast the sweet potatoes for 1 hour, or until tender and they begin to ooze their sugars. With a shark knife, slice the sweet potatoes in half. Set aside to cool.
3. While the sweet potatoes are cooling, make the topping. In a large skillet heat 1 tablespoon of salted butter over medium high heat. Add the chopped pecans and toast until golden and fragrant, about 5 minutes. Be careful not to burn them! Once toasted, remove to a plate a set aside. Into the same skillet add the chopped bacon. Cook over medium heat until crispy and golden, about 5 minutes. In the last minute or cooking, add the fresh chopped rosemary. Add the brown sugar and stir well. Transfer the rosemary bacon bits to a plate lined with paper to towels to absorb excess grease. Set aside.
4. In a Cast Iron pot, heat the maple syrup and cinnamon over medium high heat until it comes to a boil. Turn the heat down to a gentle simmer and allow the maple and cinnamon to cook down until it becomes a thick, honey like syrup stirring often. Remove from the heat and set aside.
5. When the sweet potatoes are cool enough to handle, use a spoon to scoop out the flesh. Discard the skins. Put the sweet potato filling into a blender or food processor with 1 cup of the broth. Blend on high speed for 1-2 minutes until smooth and creamy. Pour the sweet potato puree into the pot with the cinnamon-maple syrup and stir well. Add the remaining chicken broth. Bring to a gentle simmer over medium heat and cook for 10-15 minutes, until slightly thickened.
6. Season the soup with a dash of nutmeg and salt and pepper to taste. Add the bourbon whiskey and heavy whipping cream, and stir to combine. Allow to cook for 5 minutes more. Adjust any seasonings if needed. Ladle the soup into Denby serving bowls and top with desired amount of rosemary bacon pieces and toasted pecans. Enjoy!