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- 3 large sweet potatoes
- 3 cups reduced-sodium chicken broth
- 1/2 teaspoon pumpkin pie spice
- 2/3 cup plain fat-free Greek yogurt
- 2 tablespoons maple syrup
- 1/4 cup finely shredded reduced-fat cheddar cheese (1 ounce)
- 1 1/2 tablespoons reduced-fat mayonnaise
- 1 slice bacon, crisp-cooked, drained, and crumbled
- 2 teaspoons finely chopped green onion
- 4 1/2-inch slices baguette-style French bread, toasted
- 1 tablespoon sliced almonds
1. Scrub sweet potatoes; pat dry with paper towels. Prick potatoes with a fork. Microwave on 100 percent power (high) for 12 to 14 minutes or until tender, rearranging once. Cool slightly.
2. Cut potatoes in half and scoop pulp into a blender or food processor. Add 1 cup of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a medium saucepan. Stir in the remaining 2 cups broth and pumpkin pie spice. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat; stir in yogurt and maple syrup.
3. Meanwhile, preheat broiler. For crostini, in a small bowl combine cheese, mayonnaise, bacon, and green onion. Spread about 2 teaspoons of the mixture on each toasted baguette slice. Sprinkle with almonds. Broil 4 to 5 inches from the heat until mixture is hot and bubbly.
4. To serve, ladle soup into serving bowls. Top with crostini.
- Servings Per Recipe 4,
- cal. (kcal) 266,
- Fat, total (g) 5,
- chol. (mg) 7,
- sat. fat (g) 1,
- carb. (g) 45,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 14,
- pro. (g) 12,
- vit. A (IU) 18027,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 727,
- Potassium (mg) 638,
- calcium (mg) 182,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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