Ingredients55 m servings 381 cals
- Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
- In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
Per Serving: 381 calories; 4.1 g fat; 74 g carbohydrates; 7.5 g protein; < 1 mg cholesterol; 1286 mg sodium. Full nutrition
ReviewsRead all reviews 4
With only 2 cups of water, my soup had the consistancy of Peanut Butter. I increased water to 3.5 cups. Next time I'll use either all white wine or all brandy because the red wine made the onio...
I make a lot of squash and sweet potato soups...this one looked easy and I was trying to use up some brandy...I feel like I wasted 3 sweet potatoes and I'm dreading eating the leftovers.
I loved the smell of this! The alcohol really brought out the taste of the allspice! It was alright as written, but I preferred it with just a splash of cashew milk!