Mela – Made

I love sweet potatoes. I don’t even need to get fancy with them — roast, butter, salt, done. Pure happiness. They’re my go-to comfort snack, and when I’m short on time, I just give one a few pokes, wrap it in a damp paper towel, and let the microwave work its magic.

Now, Alex? He’s always been a sweet potato skeptic. He’ll eat them if I insist, but it’s never true love. Until this soup. This one changed everything. It’s a Gaby Dalkin recipe — and she nailed it. So if this soup can win over a die-hard sweet potato doubter like Alex, I’m betting it’ll win you over too.

Equipment:

1. Cutting Board
2. Peeler – I like the “Y” peeler ones.
3. Dutch oven or big pot
4. Blender

Ingredients

• 4 large sweet potatoes, peeled and cut into 1-inch cubes — or roughly chopped, just try to keep them somewhat the same size so they cook evenly.
• 1 head of garlic (yes, the whole thing — trust me).
• 1 shallot, halved and peeled — or swap in about ⅓ of an onion if that’s what you’ve got.
• 2 tablespoons olive oil
• 3–4 cups chicken stock (or vegetable stock if you’re feeling virtuous)
• ½ cup heavy cream
• Red pepper flakes (optional, but a little heat never hurt anyone – ironic I know coming from me)
• A squeeze of lime juice — brightens everything up!
• Chives, chopped, for garnish
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 425°F — we’re about to make your kitchen smell amazing.
2. Prep the garlic: grab a sharp knife and slice about ¼ to ½ inch off the top of the whole head to expose the cloves (no need to peel them individually — we’re civilized). Keep the head intact!
3. Roast time: spread the sweet potatoes, garlic head, and shallot halves on a large baking sheet. Drizzle generously with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes, until the sweet potatoes are caramelized and fork-tender. (If your oven smells heavenly, you’re on the right track.)
4. Blend it up: carefully transfer the roasted sweet potatoes, garlic, and shallot to a high-powered blender. Add 3 cups of stock, the heavy cream, and a pinch of red pepper flakes. Blend for 2–3 minutes until velvety smooth. If it’s too thick, add a bit more stock until it’s just right.
5. Simmer and serve: pour the soup back into a pot and bring it to a gentle simmer. Season with salt, pepper, and a squeeze of lime juice for brightness.
6. Finish strong: serve with chopped chives and a side of garlic bread because you’ve earned it.

And that’s it — the soup that officially turned Alex into a sweet potato fan. It’s creamy, cozy, and just a little fancy without trying too hard. I love topping it with chives and a squeeze of lime for that bright pop at the end, but honestly, it’s perfect straight from the pot. You’ve basically got the definition of comfort in a bowl

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