Looking for a cozy weeknight dinner? Try this Slow-Cooker Creamy Sweet Potato Soup for an easy fall-inspired dish!
Growing up on the East Coast, there was nothing I found more magical than those early days of fall. The smell of freshly picked apples wafted from the orchards as the crisp autumn air tossed rainbows of dry leaves.
In those magical days of early fall, I always loved ending my evenings with an autumn-worthy dish. This creamy sweet potato soup is the perfect answer to a long, chilly day. Rich with spices like cinnamon, cumin, and ginger, this dish brings the flavor of fall to every steaming bite.
But the best part of this recipe—in my opinion at least—is how easy it is to make. With just a little prep, this sweet potato soup comes together in the slow cooker. Give this recipe a try, and enjoy a fall-inspired treat any time of year!
Is This Slow-Cooker Creamy Sweet Potato Soup Healthy?
This sweet potato soup is full of nutrient-rich ingredients like sweet potatoes and apples. Sweet potatoes are a good source of fiber, and they also contain nutrients like potassium and magnesium. Apples also contain plenty of fiber, and they’re also a good source of vitamin C. To reduce the amount of sodium in this dish, be sure to use unsalted almond butter. To decrease the amount of sugar in this recipe, you can replace the maple syrup with a sugar-free sweetener or eliminate it altogether. Individuals following a low-carb diet should also be sure to use a sugar-free almond butter. For our vegan diners, make sure to choose a vegetable broth that is labeled as vegan while shopping for this dish.
Exploring The History Of The Sweet Potato
If there is one food I could never give up, it would have to be sweet potatoes. Whether they’re topped with marshmallows or mashed with cream, these vegetables are delicious in all forms. People all around the world have enjoyed sweet potatoes for thousands of years. Long before Europeans reached American shores, the sweet potato was first grown in Central or South America. In about 1000 CE, Polynesian sailors popularized the sweet potato across the Pacific Ocean. After Europeans brought the sweet potato back from the Americas, it evolved into the worldwide staple it is today. Easy to cook and store, the sweet potato is a nutritious and versatile ingredient that complements classic dishes the world over.
How Do I Store Leftovers?
To store any leftover sweet potato soup, first allow your soup to cool to room temperature. Then, place leftovers in an airtight container and store in the fridge for up to 4 days. You can also freeze your leftover soup for up to 3 months, making this the perfect meal to prep for those busy weeknights!
As far as the garnishes go, keep the almonds at room temp in an airtight container, and spiralize the apple shortly before serving to avoid discoloration.
Serving Suggestions
Freshly baked rolls or bread would make a warm and hearty side dish for this sweet potato soup. Consider serving your soup with these Potato Rolls or this Sweet Potato Cornbread. Personally, I love pairing a creamy soup like this with a grilled cheese sandwich. This Brie Grilled Cheese With Apples would make a perfect fall-inspired side for your sweet potato soup. Looking to add more greens to your meal? Try a Strawberry Walnut Salad or a Thanksgiving Salad for a tasty green add-on.
Recipe
Ingredients
- 2 medium sweet potatoes peeled and roughly chopped
- 2 large fuji apples seeded and roughly chopped
- 1 1/2 cups reduced-sodium vegetable broth
- 3 tablespoons natural creamy almond butter
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 cup light coconut milk
- 2 tablespoons maple syrup
For garnish:
- 1/2 cup almonds
- 1/2 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 3 large fuji apples cut into spirals
- Fresh cilantro minced
Instructions
- Add the sweet potatoes, apples, vegetable broth, almond butter, cinnamon, ginger, cumin, and salt to your slow cooker and mix. Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.
- While the soup cooks, heat your oven to 375° F. In a small bowl, toss the almonds with the olive oil and 1/2 teaspoon ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10-11 minutes. Roughly chop and set aside.
- Once the soup is cooked, transfer soup to a large blender and add coconut milk and maple syrup. Blend until smooth and creamy, adjusting the salt if necessary.
- Transfer into bowls and garnish with apple spirals, baked almonds, and fresh cilantro. Enjoy!
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