Prep Time: 10 min
Cook Time: 55 min


3 pounds sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons coconut oil
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon ground allspice
¼ teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
8 cups broth


Preheat oven to 400°F.

Coat sweet potatoes with coconut oil.

In a small bowl, combine ¼ tsp of salt with cinnamon, allspice, cardamom, and nutmeg and stir until well combined. Sprinkle the spice mixture over the potatoes and toss until evenly coated.

Place sweet potatoes in a single layer on baking sheet. Roast 40 min, or until tender.

Pour 1/3 cup of broth into blender. Add 1/3 of the roasted sweet potatoes, and blend until smooth. Add more liquid as needed.

Transfer to a stock pot over low heat and repeat process until all sweet potatoes are pureed. Add any remaining broth to stock pot.

Calories: 280; Total Fat: 4g; Carbohydrates: 57g; Protein: 5g; Fiber: 9g; Sodium: 465mg.