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- For the creamy brie sweet potato pie soup:
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic
- 2 cups chicken broth or vegetable broth
- 2 cups apple cider
- 2 pounds sweet potato, peeled and diced
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 8 ounces brie, sliced
- salt and pepper to taste
- For the pecan crumble:
- 6 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup old fashioned rolled oats
- 1 cup pecans, coarsely chopped
View Full Recipe at Closet Cooking
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