FIRST, TO CLEAR UP ONE GRAVE MISCONCEPTION:
genuine yams are not sweet potatoes, despite their resemblance to them in shape and flavor. The two are different plant species altogether—the yam a tuberfound mainly in South America and Africa, the sweet potato native to the New World, especially the American South. Most likely, the confusion derives from African slaves having called the sweet potato either njam or djambi. Long before that, sweet potatoes were being cultivated in Virginia and often called the “Indian potato.” Eventually, of course, the sweet potato became a major crop in the South and a major component of soul cooking, utilized in everything from puddings and pies to croquettes and casseroles to lusty soups, such as this one spiked with bourbon. (Sweet potatoes and bourbon do seem to have a natural affinity.)

Makes 6 servings

INGREDIENTS

• 2 strips bacon, cut into small pieces
• 1 small onion, chopped
• 4 1⁄2 cups chicken broth
• 3 medium sweet potatoes (about 2 pounds), peeled and cubed
• 2 tablespoons molasses
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon grated nutmeg
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste
• 2 tablespoons bourbon
• 1⁄2 cup heavy cream
• Chopped fresh chives for garnish

INSTRUCTIONS

1. In a large, heavy saucepan, fry the bacon over moderate heat until crisp.
2. Drain the bacon on paper towels and set it aside.
3. Add the chopped onion to the bacon fat in the saucepan and cook, stirring, for about 2 minutes.
4. Pour in the chicken broth.
5. Add the cubed sweet potatoes, molasses, dried thyme, grated nutmeg, salt, pepper, and cayenne pepper to the saucepan.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the sweet potatoes are very tender, about 30 minutes.
7. Allow the mixture to cool slightly.
8. Transfer the mixture to a blender or food processor and blend until smooth and creamy.
9. Scrape the purée back into the saucepan.
10. Stir in the bourbon and heavy cream.
11. Cook the soup over low heat until thoroughly heated.
12. Serve the sweet potato soup in soup bowls.
13. Sprinkle a few chopped fresh chives over each serving as garnish.