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Spicy and Sweet Potato Soup
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Spicy and Sweet Potato Soup

This Spicy and Sweet Potato Soup is a flavorful combination of sweetness and spiciness in a healthy meal all combined in one pot.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Keyword: Spicy Sweet Potato Soup
Author: Kyle


  • 2 Tablespoons olive oil
  • 11 ounces sausage, cut in ¼" slices, *See Gr8 Note below
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 jalapeño, remove stems and seeds, minced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon chipotle pepper
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 ½ pounds sweet potatoes, peeled, quartered and sliced into ¼" slices
  • 8 cups chicken broth
  • 1 15.5 ounce can white beans, drained and rinsed, (chick peas can also be used)
  • 9 ounces fresh spinach leaves


  • Heat the olive oil over medium heat in a large soup pot.
  • Add the sausage slices and cook until golden brown on each side. 
  • Once the sausage is done, remove them with a slotted spoon and lay them on paper towels to drain the extra oil.
  • Add the onion, celery, jalapeño, and garlic to the pan and sauté over medium heat for about 8 minutes.
  • To the onion mixture, add the smoked paprika, cumin, chipotle pepper, salt and pepper and sauté for 2 more minutes. While stirring, scrape the bottom of the pan to incorporate the brown bits.
  • Add the sweet potatoes to the onion mixture and cook over medium heat for 10 minutes. Occasionally stir the mixture.
  • Pour the broth into the pot of potatoes and over medium-high heat, bring to a boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
  • Once the potatoes are tender, you can use your immersion blender or potato masher to smash the potatoes. I use my immersion blender just a bit so that my soup is both smooth and chunky. 
  • Add the sausage and white beans and cook for 2 more minutes.
  • Add a small handful of spinach leaves to your soup bowl and ladle the soup on top. Enjoy!


Gr8 Note:
You can use any sausage that you like. I usually use Portuguese linguica sausage which I find in my local market. 
Gr8 Do-Ahead Tip:
This soup can be made up to a day ahead of time and cooled to room temperature, covered and refrigerated. Reheat over low heat when ready to serve. 
Tried this recipe?Mention @Great8Friends or tag #gr8food!