Makes 4 to 6 servings

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3 tablespoons unsalted

butter, at room

temperature

3 tablespoons olive oil

3 large or 6 small

shallots, thinly sliced

2 to 3 cloves garlic,

minced

Kosher salt and freshly ground black pepper

2 pounds (2 to 3) sweet

potatoes, peeled,

trimmed, and cut

into 1/2-inch pieces

2 (6-inch long) stems

fresh   rosemary

6 cups low-sodium

chicken broth

1/2 cup mascarpone

cheese, at room

temperature

1 to 3 tablespoons

maple syrup

(to taste)

Bacon, cooked and

crumbled, for

garnish

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1.   In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes.

2.   Add the sweet potatoes, rosemary, and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat, and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems.

3.   Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Keep the soup warm over low heat until ready to serve. Garnish with bacon.

- Adapted from Giada de Laurentiis, by Allie and Seth Lejeune

Per serving (based on 6): 406 calories, 10 grams protein, 47 grams carbohydrates, 3 grams sugar, 20 grams fat, 36 milligrams cholesterol, 458 milligrams sodium, 6 grams dietary fiber.