- Creamy baked sweet potatoes - Loaded toppings including bacon, sour cream, and cheddar - Minimal ingredients needed and make-ahead options
- Sweet potatoes - Bacon - Yellow onion - Garlic - Chicken broth - 2% milk
- Sour cream - Green onion - Parsley - Cheddar
Place sweet potatoes on a sheet pan and roast at 425F 55-60 minutes until tender. When cool enough to handle, scoop interior out with a spoon.
In a medium pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain bacon on paper towels.
Cook onion in bacon drippings until tender. Add garlic and cook 1 additional minute until fragrant.
Add baked sweet potato, chicken broth, and milk to pot and bring to a simmer over medium-high heat.
Transfer soup to a blender or use an immersion blender to puree soup until smooth. Pour soup back into pot and stir in sour cream until smooth.
Ladle soup into serving bowls and top with additional sour cream, bacon bits, cheddar, and parsley/green onion. Enjoy!