RECIPE: Sweet Potato Soup with Prosciutto Crisps


From Sunset Magazine. This was intended for big parties, but it sounded so tasty, I figured I could scale it down and enjoy for smaller events. Served in demitasse cups, this sophisticated little soup makes an easy-to-handle big-party hors d’oeuvre. For a purely vegetarian soup, garnish with chopped chives.

PREP AND COOK TIME: About 1 1/2 hours
MAKES: About 25 servings
NOTES: You can make both the soup and the prosciutto crisps up to 3 days ahead and chill them in airtight containers.


1 1/2 tbsp. unsalted butter
1 large leek (white and light green parts only), thinly sliced, rinsed, and drained
2 small garlic cloves, minced
2 Ibs. orange sweet potatoes (about 2 large sweet potatoes; often Labeled “yams”), peeled and cut into roughly 1-in. pieces
About 1 1/2 tsp. coarse kosher salt
About 1/2 tsp. freshly ground black pepper
2 oz. thinly sliced prosciutto
1/4 cup heavy cream
Chopped chives (optional)


1. Preheat oven to 400. Melt butter in a large pot over medium heat. Add leek and cook, stirring, until soft and translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Put sweet potatoes in pot; add 3 cups water, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Increase heat to high, bring to a boil, then reduce heat to medium-high and simmer until sweet potatoes are tender, about 10 minutes. Remove from heat and let cool 10 minutes. Working in batches, puree soup until smooth.

2. Prepare the garnish: Spread prosdutto slices-on a rimmed baking sheet in a single layer. Bake until crisp, 7 to 10 minutes (watch carefully, as they can burn quickly). Let prosciutto cool completely on baking sheet (about 1 hour), then crumble into tiny pieces and set aside.

3. Transfer pureed soup to a clean pot set over medium-low heat. Stir in cream and up to 2 cups water (enough to make soup easy to drink out of cups). Season to taste with salt and pepper. Serve soup hot, in demitasse cups, garnished with prosciutto or chives if you like.

PER 1/3-CUP SERVING WITH 1/2 TSP. PROSCIUTTO: 50 CAL., 34% (l7 CAL.) FROM FAT; 1.2 G PROTEIN; 1.9 G FAT (l.l G SAT.); 7.5 G CARBO (0.9 G FIBER); 144 MG SODIUM: 7 MG CHOL.

3 thoughts on “RECIPE: Sweet Potato Soup with Prosciutto Crisps”

    1. its always a matter of when you ask that question! 🙂 we are back in the NW, but will again be in austin for about 6 weeks in feb/march. i will make sure i keep you posted on when – it would be delightful to see you!

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