Fall in Charleston brings cozy moments, warm dishes, and the nostalgia of childhood memories. As the air begins to cool and the days grow shorter, we’re excited to celebrate the season’s essence with a comforting and flavorful dish crafted by Charleston Grill’s own Chef Suzy Castelloe.
For Chef Suzy, fall means more than just crisp mornings and colorful leaves; it brings the anticipation of hearty meals, and nothing says comfort quite like soup. Inspired by her childhood love for sweet potatoes, Chef Suzy has created a delightful Sweet Potato Soup with Rosemary Meringue and Spiced Nuts that will warm your soul this season.
A Taste of Childhood
Chef Suzy reminisces about her favorite fall dish as a child—sweet potato casserole topped with toasted marshmallow, a Thanksgiving classic. While the marshmallows were her favorite part back then, sweet potatoes have now taken center stage in her fall kitchen. “This soup brings me back to those moments,” she shares, “but with a more refined twist that captures the coziness and spice of autumn.”
Sweet Potato Soup with Rosemary Meringue and Spiced Nuts
Chef Suzy’s sweet potato soup embodies the flavors of fall with a perfect balance of creaminess, warmth, and spice. The sweetness of roasted sweet potatoes, combined with the zing of fresh ginger, cinnamon, and chili flakes, creates a deeply satisfying base. Topped with velvety rosemary meringue and crunchy spiced nuts, this dish offers a comforting yet elevated experience that speaks to both the nostalgic and the sophisticated palate.
Here’s the full recipe for you to enjoy at home:
Sweet Potato Soup
- ¼ lb butter
- 3 sweet potatoes
- 2” ginger, peeled and chopped
- 2 onions, chopped
- 1 garlic clove, minced
- 1 tsp cinnamon
- ½ tsp chili flake
- 1 cup Grand Marnier
- 2 quarts vegetable stock
- 1 pint cream
Instructions:
- Preheat the oven to 325°F. Wash and roast sweet potatoes until very soft. Peel and set aside, reserving any liquid.
- In a large pot, sauté onions, garlic, and ginger until translucent. Add cinnamon and chili flakes, stirring to coat. Pour in Grand Marnier and simmer for 5 minutes.
- Add sweet potatoes and vegetable stock. Simmer for 30 minutes.
- In batches, transfer to a blender and puree with cream. Blend until smooth, and season with salt and pepper to taste.
Rosemary Meringue
- 4 egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
- ½ cup water
- 1 tbsp chopped rosemary
Instructions:
- Combine egg whites and cream of tartar in a stand mixer. Whip to soft peaks.
- In a small saucepan, combine sugar and water. Bring to a boil and cook until it reaches 240°F.
- Slowly stream hot sugar into the whipping egg whites. Continue mixing until stiff peaks form.
- Fold in chopped rosemary and store in an airtight container.
Spiced Nuts
- 1 egg white
- 1 tbsp water
- 3 cups pecans
- ½ cup sugar
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp ground clove
- ½ tsp nutmeg
Instructions:
- Preheat oven to 300°F.
- Lightly beat egg white until frothy. Add water and stir.
- Mix sugar and spices into the egg mixture. Toss the pecans in to coat.
- Spread nuts on a baking sheet with a silicone mat. Bake until toasted, stirring occasionally.
This fall, we invite you to enjoy this delightful recipe at home, or stop by Charleston Grill to experience Chef Suzy’s seasonal creations in person. There’s nothing like a bowl of comforting soup to bring warmth to your day and transport you back to cherished memories of autumns past. Cheers to fall flavors and the cozy moments they inspire!
