I love sweet potatoes. I understand why most people cook almost to a “dessert-level” because of its sweetness. When I was a kid, I used to have these fried then covered in caramelized sugar. Man, that memory gives me a toothache. Nowadays, I prefer to have my sweet potatoes as a savory dish. I am cooking this with Parmesan because I love cheese.

Stab a fork through 4 sweet potatoes. I must say, this is the only hard part in making this dish. Everything else is easy breezy. Wrap in wet paper towels and nuke for 15 minutes. Once done, scoop up the meat and add 2 T of butter, cut into small cubes.

Add 2T of maple syrup (the good kind, not the one meant for pancakes) 1/2 cup milk and 1 tsp cinnamon. Puree in blender until well mixed.

For the topping:

In an 8 by 11 pan, put the sweet potato mixture then top with the mixed topping.

I never got what it was with squash soup until I jazzed this up to make it more like a bisque. I also put alcohol in it (sherry), which was a game changer.

I use 1 butternut squash and 1 russet potato.

Saute the onion until soft then add the squash and potato. Cook for two minutes. Add 2 cups of chicken stock then cover for about 20 minutes.

I wish I could be more specific in the amount of spices. But it really depends on the brand that you buy. I would say, start with a teaspoon each then take it from there. These three spices give more zing to this recipe. Serve warm!