Sweet potato sage soup is a creamy, comforting bowl of flavor. Earthy sage pairs beautifully with sweet potato, and we both simmer chopped sage into the soup and fry whole sage leaves until crisp for a savory garnish. A touch of cinnamon in the simmering liquid and a dollop of maple-sweetened sour cream finish the dish with warmth and balance.
This recipe packs plenty of flavor. Maple syrup enhances the natural sweetness of the potatoes while the fried sage lends a mellow, savory-earthy note that really elevates the soup. Don’t skip frying the sage—those crispy leaves are an essential textural contrast and make a delightful snack, too.
Our sweet potato sage soup is:
- creamy, cozy, and comforting
- gluten-free and vegetarian-friendly (the soup itself can be dairy-free)
- hearty enough to serve as a starter or a satisfying main course
Ingredient List
This soup uses simple, real-food ingredients to create a warm, satisfying dish. You will need:
- olive oil
- onion, sliced
- fresh thyme, chopped
- fresh sage leaves (a bunch for frying plus a bit chopped for the soup)
- garlic cloves, minced
- salt and pepper
- sweet potatoes, peeled and cubed
- chicken or vegetable broth
- maple syrup
- cinnamon stick
- canola or vegetable oil for frying
- sour cream
Serve the soup with crusty bread or a flatbread for a complete meal.
Our Sweet Potato Soup Recipe
Making this sweet potato sage soup is straightforward. The extra steps—frying sage leaves and whisking maple into sour cream—are quick but add a lot of depth and texture.
How to cook sweet potato soup:
- Make the soup: Sauté onion in olive oil until soft, add thyme, chopped sage, garlic, salt and pepper and cook briefly until fragrant. Add cubed sweet potatoes, broth, maple syrup and a cinnamon stick. Bring to a boil, then simmer until the potatoes are tender. Remove the cinnamon stick. Puree the soup until smooth using a blender in batches or an immersion blender in the pot. Adjust seasoning to taste.
- Make the fried sage leaves: Heat enough oil in a shallow skillet so there is about 1/4 inch of oil. Test with one leaf—when it sizzles immediately, fry 5–6 leaves at a time for about 5–10 seconds until the sizzling quiets and the leaves are crisp. Drain on paper towels and sprinkle with coarse salt. Don’t let them brown or they can become bitter.
- Prepare the maple sour cream: Stir together sour cream, maple syrup and a pinch of salt. Garnish each bowl with a spoonful of maple sour cream and a few fried sage leaves just before serving.
Tips for frying sage leaves
- Be careful when adding sage to hot oil—moisture can cause splattering.
- Ensure the oil is hot enough so the leaf sizzles immediately; then the leaves only need a few seconds to crisp and won’t absorb excess oil.
- Work in small batches since each leaf fries very quickly.
- Add fried sage to the soup only just before serving so it stays crisp and keeps its texture.
Sweet, creamy, and perfectly spiced, this sweet potato sage soup is a comforting recipe you’ll return to. The combination of cinnamon, maple, and sage highlights the best qualities of sweet potatoes for a warm, satisfying meal.
Some more recipes you might like:
Instant Pot Mashed Sweet Potatoes: creamy and silky with a hint of coconut milk and brown sugar for extra sweetness.
Sausage Stuffed Acorn Squash: savory sage-seasoned sausage mixed with cornbread and dried fruit stuffed into tender roasted squash.
Sage Brown Butter Skillet Cornbread: cornbread enriched with nutty brown butter and fragrant sage for a deep, indulgent flavor.
Check out our soup cookbook for more wholesome, hearty soups made from scratch and hearty enough to serve as a main-course meal.
10
35
45
Sweet Potato Sage Soup
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Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon chopped fresh sage
- 3 to 4 garlic cloves, minced
- ½ teaspoon salt and pepper
- 1½ pounds sweet potatoes, peeled and cubed (about 4 cups)
- 4 cups chicken or vegetable broth
- 2 tablespoons maple syrup
- 1 cinnamon stick
For the fried sage
- 1 to 2 bunches fresh sage
- ¼ cup vegetable oil (more if your skillet is large)
- coarse salt
For the maple sour cream
- ⅓ cup sour cream
- 2 tablespoons maple syrup
- pinch of salt
Instructions
Make the soup:
- Heat the oil in a large pot and cook the onion until softened. Add thyme, chopped sage, garlic, salt and pepper and stir briefly until fragrant.
- Add the sweet potatoes, broth, maple syrup and cinnamon stick. Bring to a boil, then reduce the heat and simmer 25–30 minutes until the potatoes are tender.
- Remove and discard the cinnamon stick. Puree the soup in batches until smooth or use an immersion blender in the pot. Taste and adjust seasoning.
For the fried sage:
- Pinch leaves off the sage bunch. Heat oil in a shallow skillet so there’s about 1/4 inch of oil.
- Test the oil with one leaf; it should sizzle immediately. If not, increase the heat slightly.
- Fry 5–6 leaves at a time for 5–10 seconds until the sizzling quiets. Remove before the leaves brown to avoid bitterness. Drain on paper towels and sprinkle with salt.
For the maple sour cream:
- Combine sour cream, maple syrup, and a pinch of salt. Stir until smooth.
- Ladle soup into bowls and garnish with dollops of maple sour cream and a few fried sage leaves just before serving.
Notes
- Keep the fried sage separate and add it to each bowl immediately before serving to preserve crispness.
- Take care when adding sage to hot oil—if the oil is hot enough the leaves will crisp within seconds; if not, they may absorb excess oil.
Nutrition
Calories: 301 kcal,
Carbohydrates: 25 g,
Protein: 18 g,
Fat: 14 g
Nutrition information is automatically calculated and should be used as an approximation.
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