INGREDIENTS
- 2 lbs. sweet potatoes (roughly two large potatoes), peeled and cubed in half-inch squares
- 2 gala apples, cored and cubed
- 2 dried pasilla chiles, stems removed, roughly chopped
- 3 cloves garlic, smashed with the flat of a knife
- 4 Tbsp brown sugar
- 2 Tbsp salt
- 4 oz. butter
- 1 cup apple cider
- 4 cups heavy whipping cream
INSTRUCTIONS
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- Heat a medium-size pot or Dutch oven with a well-fitting lid over medium heat.
- Add half the butter and melt.
- When the butter is melted and beginning to brown, add the apples, garlic, and chiles.
- Sautée until the apple has caramelized lightly and the butter has taken on an orangish color from the chiles, 3-5 minutes.
- Add cider, and stir to deglaze.
- Add sweet potatoes, brown sugar, salt, and cream. Stir to combine.
- If necessary, add warm water until the volume of liquid just covers the sweet potatoes.
- Place the lid on the pot, and let simmer on low heat, 30 minutes, or until potatoes are soft.
- Once soft, ladle soup into a blender, add remaining butter, and carefully blend until smooth. (This may take several rounds, depending on the size of the blender).
- Garnish with minced apple, chopped crispy bacon, and cilantro.
