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Crabmeat and Smoky Sweet Potato Soup

A creamy, smoky soup made indulgent with fresh crabmeat.

Cooking/Prep Time: 3 hours
Serves 8

Crab, Soup

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  • 4 extra-large sweet potatoes (about 5 lbs.)
  • 4 cups seafood stock
  • 2 cups heavy whipping cream
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 lb. fresh jumbo lump crabmeat, picked free of shells
  • 1 Tbsp. fresh lemon juice
  • 1/8 tsp. crushed red pepper
  • 2 Tbsp. unsalted butter, melted
  • 1 Tbsp. thinly sliced chives


1.) Prepare a smoker to 200°.

2.) Smoke sweet potatoes 2 1/2 to 3 hours. Let cool, and peel. In a large Dutch oven, combine sweet potatoes, stock, and cream. With an immersion blender, blend on high speed until smooth. Heat over medium heat, and add 1/2 tsp. salt, cinnamon, and nutmeg. Strain mixture through a fine-mesh sieve into a large bowl; discard solids.

3.) In a medium bowl, combine crab, lemon juice, red pepper, remaining 1/4 tsp. salt, butter, and chives. Divide soup among bowls and top with crabmeat mixture.