Crabmeat and Smoky Sweet Potato Soup Courtesy Hoffman Media A creamy, smoky soup made indulgent with fresh crabmeat. Cook/Prep Time: 3 HoursServings: 8 Ingredients 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 Directions Prepare a smoker to 200°. 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. 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!