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Salt N Pepa's Sweet Potato Soup

Sweet potato soup
Cream of sweet potato prepared with garlic, thyme and basil (Selective Focus, Focus on the middle of the soup); Shutterstock ID 88122094; PO: today.comShutterstock


  • 5 medium orange-fleshed sweet potatoes
  • Salt
  • 3 tablespoons olive oil
  • 1 large yellow onion, peeled, and chopped
  • 1 large leek, white part only, trimmed, cleaned, chopped
  • 2 medium carrots, peeled, trimmed, and chopped
  • 1 stalk celery, trimmed, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 cup dry white wine
  • 10 cups chicken stock
  • 1 cup heavy cream
  • Freshly ground white pepper
  • 1⁄4 cup cranberry oil (optional)

Chef notes

The iconic rap duo turn one of their favorite dishes—candied yams—into a delicious sweet potato soup that's lighter than the holiday classic.


Put sweet potatoes into a large pot, cover with cold water.

Add 2 large pinches salt and bring to a boil over high heat.

Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30-40 minutes.

Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

In the meantime, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes.

Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

Add stock and reserved sweet potatoes to pot, increase heat to high. Bring this to a boil.

Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

Work in batches, and put the vegetables & stock into a blender (I like to use my nifty Nutrabullet, because it’s easy, and fun!)

Puree until smooth, then return soup to pot. Stir in cream, season to taste with Salt N Pepa (wink, wink), and bring to a simmer on medium heat.

Drizzle some of the cranberry oil over each serving, if you like.