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Scrub sweet potatoes; pat dry with paper towels. Prick potatoes with a fork. Microwave on High for 12 to 14 minutes or until tender, rearranging once. Cool slightly.
Cut potatoes in half and scoop pulp into a blender or food processor. Add 1 cup of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a medium saucepan. Stir in the remaining 2 cups broth and pumpkin pie spice. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat; stir in yogurt and maple syrup.
Meanwhile, preheat broiler. For crostini, in a small bowl combine cheese, mayonnaise, bacon and green onion. Spread about 2 teaspoons of the mixture on each toasted baguette slice. Sprinkle with almonds. Broil 4 to 5 inches from the heat until mixture is hot and bubbly.
To serve, ladle soup into serving bowls. Top with crostini.