Ingredients

• 2-1/2  to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1/2  cup chopped onion (1 medium)
• 1/4  cup maple-flavor syrup
• 1  clove garlic, minced
• 1/2  teaspoon dried sage, crushed
• 1/4  teaspoon salt
• 1/8  teaspoon ground black pepper
• 2  14-ounce cans chicken broth
• 1  cup water
• 1/2  cup half-and-half, light cream, or milk
•   Crisp-cooked crumbled bacon (optional)
•   Sliced green onion (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Using a potato masher, mash the soup until desired consistency.* Whisk in half-and-half until well mixed. If desired, sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.

*Note: For a smoother texture, use an immersion blender to puree the soup.