Maple Bacon Sweet Potato Soup

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Maple Bacon Sweet Potato Soup

  • Author: Adapted from Tasty

Ingredients

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  • 3 strips bacon
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for brushing onto bacon
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 2 lb sweet potato, peeled and cut into cubes
  • ¼ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 23 cup chicken broth
  • salt, to taste
  • pepper, to taste
  • Garnish with heavy cream, croutons, sunflower seeds or cinnamon if desired.

Instructions

  • Lay 3 slices of bacon on a pan.
  • Bake for 20 minutes at 400°F, flip once halfway through.
  • Dab off any extra oil and brush maple syrup on both sides of the bacon.
  • Bake for an additional 3-5 minutes (until the bacon is crispy).
  • Cut up the bacon into small pieces and set aside for garnishing the soup later.
  • Melt butter, then add in the onion. Stir and cook on medium heat until fragrant.
  • Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
  • Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
  • Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
  • Serve in a bowl and top with the bacon bits. Add additional garnish, such as heavy cream, croutons, sunflower seeds or cinnamon, if desired.

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Crockpot Maple Dijon Chicken Drumsticks

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Crockpot Maple Dijon Chicken Drumsticks

Ingredients

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Instructions

  • Season chicken with garlic salt and pepper and place in slow cooker.
  • Combine maple syrup, balsamic vinegar, and Dijon in a small bowl and whisk until smooth.
  • Pour over the chicken, making sure all drumsticks are covered.
  • Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

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Maple Glazed Oven-Roasted Vegetables

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Maple Glazed Oven-Roasted Vegetables

Ingredients

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  • 1 pound sweet potatoes (sliced into 1/2-inch thick rounds)
  • 1 medium head cauliflower (about 2 cups, separated into florets)
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup

Instructions

  1. Preheat the oven to 400 F.
  2. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower and Brussels sprouts in a single layer and set aside.
  3. In a small microwavable bowl, place the butter, maple syrup, salt and pepper and microwave on low setting, just until the butter is melted. Stir to combine everything.
  4. Immediately pour this maple glaze over vegetables and gently toss to coat everything as evenly as possible.
  5. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.

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