Roasted Yam Soup with Bacon Bits



Serving size

about 2 cups as an entree (or 1 cup as a starter)
60 Minutes

This recipe can be multiplied and makes good leftovers.

Roasted Yam Soup with Bacon Bits


1 1/2 pound Sweet potato
1 tsp. Olive oil
1 medium White onions (diced)
1 Tbsp. Dried or rubbed sage
1/4 tsp. Dried mint
1 cup No salt added vegetable stock
1 cup Water
1/2 tsp. Salt
1 to taste Black pepper
2 slice raw Bacon
1 cup 2% milk


Serve with a side salad of your choice.

Preheat the oven to 325°F. Place the yams in the oven and bake for 40 minutes until slightly soft. Remove from the oven and let cool for about 10 minutes.

While the yams are cooking place the olive oil in a medium sauce pan over medium heat. Add the onion and cook for about 3 minutes.

Add the sage, peppermint, chicken stock, water, salt and pepper. Cover and cook for about 30 minutes and remove from the heat.

When the yams are cool, slice lengthwise and scoop out the flesh leaving the skins. Add the flesh to the pan with the soup. Cook for about 5 minutes and then puree until smooth. Add the milk and puree.

Reduce the heat to very low to keep the soup warm.

While the soup is keeping warm, place the bacon in a large skillet over medium-high heat. Cook on each side until brown but not crispy. Remove to a towel, pat dry and dice.

Slice the yam skins into a medium dice and add to the pan with the remaining bacon grease. Cook for about 5 minutes.

Add to the soup, stir and serve.

Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Grilled Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…

Warm Zucchini, Basil and Tomato Salad

Place the olive oil, vinegar, salt, pepper and maple syrup in a bowl, whisk and set aside. Slice the tomatoes in half and place in the bowl with the vinaigrette. Place the water in a medium stock pot over high heat. When the water comes to a boil, blanch the…

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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GERD / Acid Reflux

This recipe contains onions, which are common GERD triggers, but the soup is cooked long enough that it may be safe for some.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Yams make for the perfect base of a hearty soup. You’d never know that they’re good for you and the bacon and sage gives this a rich savory flavor. Serve with a side salad for a complete meal.

"By the time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants—potatoes, tomatoes, sunflowers, eggplants, avocados, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, a whole slew of beans and squashes, four types of chili peppers, and chocolate, among rather a lot else—not a bad haul. It has been estimated that 60 percent of all the crops grown in the world today originated in the Americas."

Bill Bryson, At Home: A Short History of Private Life