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Sweet Potato and Brandy Soup

Rated as 2.6 out of 5 Stars

"A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky."
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55 m servings 381
Original recipe yields 4 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 381 calories; 4.1 74 7.5 < 1 1286 Full nutrition

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Read all reviews 4
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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!

So I also increased the liquid content, using vegetable stock instead. It was ok, but not worthy of keeping in my recipe book.