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.
- 5 medium orange-fleshed sweet potatoes
- 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)
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.