Active Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 6 cups

How to Make It

Step 1

Heat olive oil in a large stockpot over medium. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender.

Step 2

Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes.

Step 3

Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.