– Bacon – 3 strips
– Maple syrup – 2 Tbsp plus more for brushing onto bacon
– Butter – 1 Tbsp.
– Yellow Onion – 1/2 diced
– Sweet Potatoes – 2 pounds
– Cinnamon – 1/4 Tbsp.
– Nutmeg – 1/4 tsp
– Cayenne Pepper – 1/4 tsp
– Salt and Pepper to taste
– Heavy Cream (optional) – for garnish
The Maple Bacon:
Lay 3 slices of bacon on a greased pan and bake for 20 minutes at 400°F/205°C (flip once halfway through). Dab off any extra oil and brush maple syrup on both sides of the bacon. Bake for an additional 3-5 minutes (until the bacon is crispy). Cut up the bacon into small pieces and set aside for garnishing the soup later.
Melt 1 Tbsp. of butter. Add in the onion, stir, and cook on medium heat until fragrant. Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil. Let simmer for 15-20 minutes until the potatoes have softened. Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined. Serve up and garnish with heavy cream (optional), the maple bacon, and a sprinkle of cinnamon (optional). Enjoy!
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