This is an excellent first course for any holiday meal. Try to prepare the soup a day ahead as it tastes better the next day, after the flavors have had a chance to meld together. Serve the soup with a dollop of homemade crème fraiche as a nice compliment to the sweetness.

• 2 pounds fresh red-skinned sweet potatoes (yams), peeled and cut into
• 1-inch cubes or 4 cups canned Smart & Final Golden Cut Yams*
• 1 tablespoon La Romanella Extra Virgin Olive Oil
• Chef Jamie's Original Seasoning Blend Spice Rub (available at your
• local Smart & Final Store) or salt & pepper, to taste
• 2 tablespoons unsalted butter
• 1/2 cup yellow onion, diced
• 1/2 teaspoon garlic, minced
• 2 cups chicken broth
• 2 cups Half & Half
• 2 tablespoons Sherry
• 1 teaspoon pumpkin pie spice
• 1-2 tablespoons brown sugar, or to taste
• Crème Fraiche, for garnish
• Toasted Pumpkin Seeds, for garnish

Preheat the oven to 375°F.

Place the cubed sweet potatoes in a shallow roasting pan and toss with the olive oil. Season with Chef Jamie's Original Seasoning Blend Spice Rub. Roast the sweet potatoes, tossing once, until very tender, about 35 minutes. If using canned yams, eliminate the roasting process for the fresh potatoes. Drain the canned yams and set aside.

Heat the butter in a soup pot. Add the onion and sauté over medium heat until tender. Add the garlic and sauté 1 minute more, then add the flour and cook 1 minute. Add the chicken broth and whisk until smooth. Remove the mixture from the heat. Pour half of the broth mixture into a blender or food processor. Add half of the sweet potatoes and half of the Half & Half and blend until smooth. Pour the pureed soup back into the soup pot and repeat with remaining broth mixture, sweet potatoes and cream. Bring the soup back to simmer and stir in the sherry, pumpkin pie spice and brown sugar. Adjust the seasoning.

Serve the soup hot with a dollop of Crème Fraiche and a sprinkling of toasted pumpkin seeds.

Serves 8

Prep Time: 45 minutes

Cook Time: 1 hour 30 minutes