Sweet Potato Soup With Buttered Pecans

Sweet potatoes tend to be overlooked in the market, except during the holidays, and that’s a shame because they are a good-for-you food loaded with vitamin A and more fiber than oatmeal. This thyme-scented, cayenne-spiked soup, with its delicious garnish of buttered pecans coated in fleur de sel, is another great example of sweet and savory flavors coming together with a terrific result. The garnish also makes a tasty nibble by itself.

SERVES 6 TO 8

INGREDIENTS:

BUTTERED FLEUR DE SEL PECANS

• 4 tablespoons unsalted butter
• 1 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 2 cups pecan halves
• 1 tablespoon fleur de sel or another coarse salt

SWEET POTATO SOUP

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 leek (white part only), cleaned, halved lengthwise, and finely chopped
• 2 teaspoons finely chopped fresh thyme
• 1/4 teaspoon cayenne pepper
• 4 medium sweet potatoes, peeled and cut into 1-inch chunks
• 7 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. To make the pecans: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, aluminum foil, or a silicone baking liner. Melt the butter in a large skillet over medium heat. Add the sugar and cayenne and stir to dissolve. Add the pecans to the pan and stir to coat with the butter mixture.
2. Spread out the pecans on the prepared baking sheet and bake for about 10 minutes, turning once during the cooking time. The pecans are done when they are fragrant and begin to turn a shiny, darker shade of brown. Remove from the oven and sprinkle the pecans evenly with the fleur de sel. Allow to cool completely before using. (You should have about 2 cups.) Store the leftovers in airtight containers at room temperature for up to 4 days or in the freezer for up to 6 months.
3. To make the soup: Melt the butter with the oil in the pressure cooker over medium-high heat. Add the leek, thyme, and cayenne and sauté for 2 minutes to soften the leek. Add the sweet potatoes and stock. Lock the lid in place and cook at high pressure for 7 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Using an immersion blender, puree the soup (or cool, transfer to a blender or food processor, and puree). Add the cream, taste for seasoning, and add salt and pepper if necessary. Warm the soup and serve garnished with the pecans.