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Maple Bacon Sweet Potato Soup


for 6 servings

  • nonstick cooking spray, for greasing
  • 3 strips bacon
  • 2 tablespoons maple syrup, plus more for brushing onto bacon
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 2 lb sweet potatoes (910 g), peeled and chopped
  • 3 cups chicken broth
  • salt, to taste
  • freshly ground black pepper, to taste
  • ¼ tablespoon cinnamon, plus more for garnish
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • heavy cream, for garnish

Nutrition Info

  • Calories 345
  • Fat 12g
  • Carbs 49g
  • Fiber 3g
  • Sugar 20g
  • Protein 12g

Estimated values based on one serving size.


  1. Preheat the oven to 400°F (200°C). Grease a rimmed baking sheet with nonstick spray.
  2. Arrange the bacon strips on the prepared baking sheet, then bake for 20 minutes, flipping once halfway through.
  3. Blot any excess grease from the bacon with paper towels, then brush the strips on both sides with maple syrup. Return to the oven for 3-5 minutes, until crispy.
  4. Chop the bacon into small pieces and set aside.
  5. Melt the butter in a large pot over medium heat. Add the onion and cook until fragrant and starting to soften, 2-3 minutes.
  6. Add the sweet potatoes, chicken broth, salt, black pepper, cinnamon, nutmeg, and cayenne. Cover and bring to a boil, then simmer for 15-20 minutes, until the sweet potatoes are tender. Add the maple syrup and stir to incorporate.
  7. Working in batches, transfer the soup to a standing blender (or blend directly in the pot with an immersion blender) until completely smooth.
  8. Ladle the soup into bowls and garnish with heavy cream, the maple bacon, and a sprinkle of cinnamon.
  9. Enjoy!
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Maple Bacon Sweet Potato Soup