1/4teaspooncrushed red pepper flakes or pinch of cayenneoptional
1/8teaspoonground cinnamon
1/8teaspoonground nutmeg
1/8teaspoonground allspice
1cupmilkany kind
Kosher salt and freshly ground pepperto taste
Optional toppings:
Crispy cooked baconchopped
Green onionschopped
Sour cream or Greek yogurt
Instructions
Set a large, heavy saucepot to medium heat and add butter. Once melted, whisk in flour until roux turns light caramel color. Whisk in broth and brown sugar. Bring to a boil, then reduce heat to low and simmer. Stir in sweet potatoes and spices. Bring to a simmer and cook for 10 minutes more.
In a blender, puree soup in batches and return to saucepot. Or, use an immersion blender to blend the soup right in the pot (recommended).
Whisk in milk and continue simmering soup until heated through. Season with salt and pepper. Ladle into individual soup bowls and top with desired toppings.