Sweet Potato Soup with Spicy Pecans

Sweet potatoes, wine, broth, cream, bacon & chili powder are cooked, pureed, & topped with pecans that are coated with a chili powder-flavored syrup.

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Ingredients:

• Spicy Pecans:
• 2 Tablespoons butter
• 1 cup pecans, toasted
• 1/2 cup light brown sugar
• 1/2 teaspoon Ancho chili powder
• 1/4 teaspoon salt
• Pinch pepper
• Soup:
• 2 Tablespoons butter
• 2 large sweet potatoes, peeled and cut into small cubes
• 1 teaspoon brown sugar
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 6 slices bacon, chopped
• 1 cup dry white wine
• 3 cups chicken stock
• 1 Tablespoon honey
• 1/2 cup heavy whipping cream
• 1/2 teaspoon Ancho chili powder
• 1/2 teaspoon salt
• Pepper (preferably white pepper)
• A few sprigs fresh tarragon (optional)

Method

For the Pecans: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Melt the butter in a large saucepan over medium heat. Add the brown sugar and cook until dissolved and lightly caramelized. Whisk in the Ancho chili, salt and pepper, then stir in the pecans. Spread onto the prepared baking sheet and bake 3-5 minutes until crisp. For the Soup: Heat the butter in a large saucepan over medium heat. Add the sweet potatoes and cook until golden brown and softened. Add the brown sugar, garlic, onions and bacon; cook until the sugar is dissolved, the potatoes are caramelized and the bacon is crisp, about 3 minutes. Deglaze the pan with the white wine and simmer for 3 minutes. With a hand-held immersion blender, puree the soup until it is silky smooth. Next, add the stock, honey, and Ancho chili and simmer for another 5 minutes. Add the heavy cream and heat through. Season with salt and pepper to taste. Ladle into bowls and garnish with tarragon and spicy pecans.

Notes:

Number of servings: 6

Submitted By: chefmoni
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