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Use up the rest of those Thanksgiving sweet potatoes in this Creamy Sweet Potato Soup. No heavy cream needed here — pureed sweet potatoes are all you need to give this soup its rich and luxurious texture.
I’m about to give you the shock of a lifetime. I very rarely eat Thanksgiving leftovers. Not because there aren’t any, but because me and leftovers just aren’t really friends. I never take food home from a restaurant and I hate eating the same thing two nights in a row. Leftovers are boring. The only way I’ll eat them is if I turn it into something completely different from what it started out as. Like this Creamy Sweet Potato Soup. The sweet potatoes start out as, oh, I don’t know — a baked sweet potato, mashed sweet potatoes, roasted sweet potato chunks — and then they turn into a velvety smooth, lusciously sweet and spicy soup. That’s the kind of leftovers I can get behind!
My #SundaySupper friends and I are sharing the best of the best in Thanksgiving leftovers today. We are all about to embark on an eating frenzy come Thursday and when all is said and done, there is going to be plenty of food left to change into lots of funny and yummy recipes. Thanks to our host, Jennie of The Messy Baker Blog!
My aunt always makes a sweet potato soufflé for Thanksgiving — it’s one of my favorite things at our Turkey Day spread. If there is any of that leftover, I could use some of it to blend with broth and spices for one suuuper Creamy Sweet Potato Soup. It would cut out the initial step of cooking the sweet potato, but it would kind of negate the idea that this Creamy Sweet Potato Soup is healthy and really only made with 5-ingredients — sweet potato, garlic, shallots, vegetable broth, chipotle powder, and smoked paprika (salt and pepper too, but they don’t count as ingredients!). After eating probably triple my weight in food on Thanksgiving, the last thing I want the next day is more heavy food. I want light…and maybe a little spicy to speed up that metabolism!
So if you plan on having simple baked or roasted sweet potatoes on your Thanksgiving table, make sure to save a few so you can make Creamy Sweet Potato Soup the next day!
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 small shallot, minced
- 1 medium sweet potato, peeled and diced
- 2 cups low sodium vegetable broth
- 1 tsp chipotle chili powder
- 1 1/2 tsp smoked paprika
- salt and pepper
- Heat oil over high heat in a medium sauce pan.
- Reduce to medium heat and add garlic and shallots and cook until fragrant, 3-4 minutes, careful not let the garlic burn.
- Add sweet potato and broth and bring to a boil.
- Reduce to low and cook, covered, for about 20 minutes or until the sweet potato pieces are tender.
- Add chipotle and smoked paprika.
- Let cool for 1-2 minutes. Use a towel to cover the top of the pot and use an immersion blender to puree the mixture (or transfer to a blender instead).
- Season with salt and pepper to taste.
- Add more chipotle and smoked paprika if need-be.
You’re going to need lots of Thanksgiving leftover ideas after Thursday’s food-fest, so make sure to check out all of our recipes below!
Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey
Main Dish:
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings
Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker
Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor’s Adventures
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