I have to share this sweet potato soup with you because it was absolutely exquisite. I'm picky about how I like my sweet potatoes cooked and am officially convinced they are perfect in soup form. I made this dish for the NY Times a couple weeks ago and ate it twice a day for five days. The Belgian-style beer makes this dish, giving it that subtle hint of yeast. Florence Fabricant tops the soup with toasted mini marshmallows, giving a fun little nod to the classic sweet potato casserole topped with marshmallows.
Get the recipe here