Creamy Smoked Sweet Potato Soup _lowres

Photo provided by Louisiana Sweet Potato Commission -- Samantha Foglesong of Baton Rouge takes first place in the 10th annual Sweet Rewards recipe contest's fresh category for her Creamy Smoked Sweet Potato Soup. The contest is sponsored by the Louisiana Sweet Potato Commission, along with Louisiana Cookin’ magazine,

Creamy Smoked Sweet Potato Soup

Serves 6 to 8. Recipe is by Samantha Foglesong, of Baton Rouge, first-place winner in the fresh category of the 2014 Sweet Rewards Recipe Contest sponsored by the Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine.

4 extra-large sweet potatoes (about 5 lbs.)

4 cups seafood stock

2 cups heavy whipping cream

¾ tsp. kosher salt, divided

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 lb. fresh jumbo lump crab meat, picked free of shells

1 tbl. fresh lemon juice

1?8 tsp. crushed red pepper

2 tbls. unsalted butter, melted

1 tbl. thinly sliced chives

1. Prepare a smoker to 200 F.

2. Smoke sweet potatoes 2½ to 3 hours. Let cool, and peel. In a large Dutch oven, combine sweet potatoes, stock and cream. With an immersion blender, blend on high speed until smooth. Heat over medium heat, and add ½ teaspoon salt, cinnamon and nutmeg. Strain mixture through a fine-mesh sieve into a large bowl; discard solids.

3. In a medium bowl, combine crab, lemon juice, red pepper, remaining ¼ teaspoon salt, butter and chives. Divide soup among bowls and top with crab meat mixture.