Roasting enhances the sweetness of nearly everything. It brings out the natural sugars from the most unlikely candidates, especially garlic. Roasted garlic is nutty, mellow-tasting, and quite delicious. It has none of the sharp... spiciness of raw garlic. It’s so mild and sweet you can literally pop the cloves out of their skins and into your mouth. And since there’s nothing sweeter or tastier than baked sweet potato, when you put them together, you have a super simple soup that’s bursting with flavor. A dollop of our smoky, spicy chipotle yogurt is the perfect topping to finish it off.
Preheat the oven to 400 degrees. Wash the sweet potatoes, pierce them a few times with a fork, then cover them individually with foil. Wrap the garlic cloves in foil and place on a baking sheet with the potatoes and bake until tender, about 45 minutes.
Remove the potatoes from the oven and once cool enough to handle, peel off the skin. It will come off easily. Take the garlic out of their skins.
In a medium stockpot, heat the olive oil and the onions. Cook over medium heat, until translucent and soft, about 5-8 minutes. Add the baked sweet potato, garlic, and 3 cups of water. Sprinkle with salt and pepper and bring to a boil, then reduce to a simmer for 15 minutes.
Puree the soup, then taste for seasonings and continue to heat through.
This recipe is a great way to use leftover baked sweet potatoes. If you are a garlic fan, roast some extra and add it in. It won’t hurt. If your mouth is sore from treatment, forget the Chipotle yogurt serve with plain whole milk yogurt instead.