-Sweet Potatoes -Olive Oil -Yellow Onion -Garlic -Cumin -Paprika
-Cayenne -Cinnamon -Pepper -Chicken Broth -Heavy Cream -Salt
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins with a fork. Drizzle olive oil over the sweet potatoes. Place cut sides down on the baking sheet.
Roast the sweet potatoes in the oven for 30 minutes. Check to make sure the potatoes are tender all the way through Total roasting time will depend on the size of the potatoes. Let the sweet potatoes cool slightly.
While the sweet potatoes are cooling, dice one yellow onion and mince garlic. Add the onion and garlic to a skillet along with the remaining olive oil. Sauté over medium heat until the onions have softened.
Add cumin, smoked paprika, freshly cracked pepper, cayenne, cinnamon to the onions and garlic. Continue to sauté for one minute more, then remove the skillet from the heat.
Scoop the roasted sweet potatoes out of their skins and into a blender (6-cup capacity).
Add the sautéed onion, garlic, and spices to the blender, along with chicken broth. Swirl a little of the broth in the skillet first to pick up all those spices.
Blend the sweet potatoes, onion, garlic, and broth until smooth.
Transfer the puréed sweet potato mixture to a soup pot and add an additional chicken broth.
Heat the soup through over medium heat, then stir in heavy cream. Give the soup a taste and add salt or extra pepper as needed (I added ¼ tsp salt). Enjoy hot!