This creamy sweet potato soup has been a chilly-night lifesaver in my kitchen ever since I first tried Jamielyn Nye's version. One cold November evening I had two oversized orange sweet potatoes and a pantry full of warming spices; the result was unexpectedly rich and soothing. The texture is luxuriously smooth while the flavors are bright and slightly sweet, balanced by a whisper of nutmeg and the aromatic presence of a cinnamon stick. It’s the kind of bowl that makes the house feel cozy and invites conversation across the table.

I discovered how versatile this base is during a week of testing. Sometimes I stir in a little extra milk for a lighter finish, other times I finish the bowls with a delicate swirl of cream and a pinch of freshly ground pepper. The recipe scales well, reheats beautifully, and is forgiving with ingredient swaps. Although this version contains dairy, I include easy vegan notes later so you can make it dairy-free without losing the comforting mouthfeel.

Ingredients

• Unsalted butter (2 tablespoons): Use a good-quality butter for the base flavor. If you prefer a dairy-free version, substitute with extra virgin olive oil. I favor Plugra or Kerrygold when I want a richer finish.
• Yellow onion (1 medium), chopped: Look for firm, dry-skinned onions with a sweet aroma. The onion provides sweetness and depth when sautéed until translucent.
• Celery (2 ribs), chopped: Adds a subtle aromatic backbone and a hint of freshness to the broth; trim any stringy parts for a smoother texture.
• Garlic (1 teaspoon minced or 2 cloves): Fresh garlic is best — add toward the end of the sauté to avoid burning and to preserve brightness.
• Sweet potatoes (1 1/2 pounds): About two large orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes. Choose firm, unblemished roots for the sweetest, creamiest soup.
• Vegetable stock (4 cups): Use low-sodium stock so you can control the seasoning; homemade or a quality boxed stock like Pacific Foods works well.
• Cinnamon stick (1): Adds warm aromatic notes—remove before blending.
• Ground nutmeg (1/4 teaspoon): Freshly grated is ideal for brightness; a little goes a long way.
• Whipping cream (1/4 cup) and milk (3/4 cup): These create a silky finish. For lighter texture, use whole milk only; for vegan, swap with full-fat coconut milk.
• Kosher salt and freshly ground black pepper: Season in layers—during cooking and again after finishing—for the best-balanced bowl.

Instructions

Prepare the potatoes: Peel the sweet potatoes and cut into 1-inch cubes so they cook evenly. Uniform pieces ensure a consistent texture after puréeing; this should take about 10 minutes for two large roots. Sauté the aromatics: In a large stockpot over medium-high heat, melt the 2 tablespoons of butter. Add the chopped onion and sauté for 3 to 4 minutes until translucent and fragrant. Add the chopped celery and sauté 5 more minutes until softened but not browned. Add the garlic and cook 1 minute more until fragrant — avoid letting the garlic turn brown to prevent bitterness. Add the main elements: Stir in the cubed sweet potatoes, 4 cups of vegetable stock, a cinnamon stick, and 1/4 teaspoon ground nutmeg. Season lightly with kosher salt and a few grinds of black pepper. Increase heat to high to bring the pot to a rolling boil. Simmer until tender: Reduce heat to low and simmer uncovered for about 20 minutes, or until a fork easily pierces the sweet potatoes. Taste the broth and adjust seasoning — the sweetness of the potatoes can mask salt, so be generous but measured. Purée the soup: Remove and discard the cinnamon stick. Purée the soup until smooth using an immersion blender right in the pot, or transfer in batches to a standing blender. When using a standing blender, vent the lid slightly and cover with a kitchen towel to prevent pressure buildup from hot liquid. Finish with cream and milk: Return the puréed soup to low heat and stir in 1/4 cup whipping cream and 3/4 cup milk. Heat gently on medium until warmed through — avoid boiling after adding dairy to prevent separation. Adjust seasoning with salt and black pepper to taste. Serve: Ladle into warmed bowls and, if desired, drizzle an extra teaspoon of cream on each serving for a decorative swirl. Garnish with freshly ground pepper or a small pinch of nutmeg.

Storage Tips

To store, cool the soup to room temperature no longer than two hours after cooking, then transfer to airtight containers. Refrigerate up to 3 days. For freezing, leave about 1/2 inch headspace in a freezer-safe container or use a heavy-duty zip-top bag; freeze flat for easier storage and thaw overnight in the refrigerator. When reheating from frozen, defrost completely and warm over low heat, adding a splash of milk or cream to restore the silky texture. Avoid reheating on high, which can cause separation.

Ingredient Substitutions

For a vegan version, replace the butter with 2 tablespoons olive oil and swap both the whipping cream and milk for 1 can (13.5 ounces) of full-fat coconut milk, adding more or less to suit your taste. If you lack vegetable stock, use low-sodium chicken stock for a non-vegetarian boost. To reduce richness, substitute the whipping cream with an equal amount of whole milk and omit additional milk as needed. For a spicier profile, add 1 teaspoon curry powder or 1/2 teaspoon smoked paprika when adding the nutmeg.

Serving Suggestions

Serve this as a main with warm crusty bread, grilled cheese, or a crisp fall salad of arugula and pears. For a heartier meal, top with roasted chickpeas or shredded rotisserie chicken. Garnishes such as toasted pepitas, a drizzle of herb oil, or a spoonful of crème fraîche add texture and visual appeal. It also pairs beautifully with bright, acidic condiments like pickled onions to cut through the creaminess.

Cultural Background

Sweet potato soups appear in many culinary traditions where root vegetables are staples. In North America, sweet potatoes have long been associated with autumn meals and holiday tables. The use of warming spices like cinnamon and nutmeg in savory applications is a carryover from historical spice trade influences, creating a comforting profile that balances sweet and savory. Many cultures blend cream or coconut milk into root-vegetable soups to achieve a luscious texture similar to this version.

Seasonal Adaptations

In winter, add a teaspoon of ground ginger and a pinch of cayenne for heat. For spring, thin the soup slightly with extra stock and finish with a scattering of fresh herbs like chives or parsley. During the holidays, serve it with browned butter sage and a sprinkle of toasted hazelnuts for festive richness. The base is incredibly flexible—swap in butternut squash if sweet potatoes are out of season.

Meal Prep Tips

Make a double batch and portion into individual containers for easy lunches. Freeze single portions flat in zip-top bags so they stack neatly. When reheating for meal prep, thaw overnight and warm slowly, stirring frequently and adding a splash of milk to smooth out any separation. If you plan to serve at a gathering, cook the day before and allow the flavors to meld; gently reheat and refresh with a tablespoon of cream before serving.

There’s a quiet joy in ladling out a bowl of this soup to someone who’s had a long day. It’s simple, forgiving, and reliably comforting. Try making it your own with a favorite spice or garnish, and don’t be surprised if it becomes a requested repeat at your table.