Sweet Potato Soup with Sweet Potato Chips

• 1 tablespoon olive oil
• 2 large yellow onions, chopped
• 4 cloves garlic, minced
• 3 medium sweet potatoes, peeled and cubed
• 7 cups chicken stock
• 4 medium carrots, sliced
• ¼ cup pure maple syrup
• Salt and black pepper to taste
• 1 teaspoon pumpkin pie spice

For Sweet Potato Chips

• 1 sweet potato, peeled
• Cinnamon and sugar for sprinkling

Heat oil in a large pot over medium heat. Add onions and garlic and cook until onions are soft, about 8-10 minutes.  Add sweet potatoes, stock, salt and pepper, and bring to a boil. Lower heat and simmer about 20 minutes, or until potatoes are soft. Using an immersion blender, puree soup, or transfer in batches to a blender. Add pumpkin pie spice and maple syrup and stir to combine.  Serve hot. Making the Chips: Preheat oven to 350°F. Line a baking sheet with a parchment paper.  Using a vegetable peeler, create thin strips of sweet potato.  Continue peeling until the entire sweet potato is used. Lay strips on the baking sheet. Brush with olive oil and sprinkle with cinnamon and sugar. Bake for about 8 minutes until chips are crunchy, watching carefully so chips don’t burn. Originally published in the 2011 Chanukah issue of Joy of Kosher with Jamie Geller as part of the Balabusta Next Door, from Aleeza Lieboitz.