What can I say? When you are inspired to cook for a friend and her family, you simply pour your heart into it, dance in the kitchen, and witness your soul smile. It’s just what you do – or, it’s what I do, anyway.
Smoky Maple Sage Tempeh Sweet Potato Soup with Maple Sage Taffy – yum!

Smoky Maple Sage Tempeh Sweet Potato Soup

1 Tbs. + 1 tsp. olive oil, divided
1/2 yellow onion, chopped
1/2 tsp. sea salt
2 large sweet potatoes, peeled and chopped
3 cups vegetable broth
2 Tbs. fresh sage leaves, chopped, and divided
1 Tbs. maple syrup
1/2 tsp. ground nutmeg
4 oz. smoky tempeh**

Heat the 1 Tbs. olive oil over medium heat in a large pot. Add the onion, salt, and sweet potatoes. Cook until soft, stirring constantly. Add the three cups broth and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes.
Using a immersion blender (or a high speed blender), process the soup until smooth. Set aside.
Meanwhile, heat the remaining 1 tsp. oil in a skillet and crumble the tempeh over the oil. Add about half the sage leaves and cook until nice and crispy.
Transfer the cooked tempeh back to the soup pot, and stir in the maple syrup, nutmeg, and remaining sage. Simmer for about 5-10 additional minutes, after stirring well to combine.
Ladle into soup bowls and garnish with Maple Sage Taffy.

**Feel free to use ground pork here instead of tempeh. Season just the same and even add a touch of liquid smoke (just a touch), if desired.

Maple Sage Taffy

2 cups sugar
1 cup water
1/2 cup corn syrup
1 tsp. maple extract flavoring
1 tsp. fresh sage leaves, chopped
1/4 tsp. Hamptons Salt Company Finishing Salt

In a sauce pot over medium heat, add the water, sugar and corn syrup and bring to a boil. Cook, stirring continuously until the mixture has briefly reached a boil.

Remove the pot from the heat and quickly mix in the maple, sage, and salt.

Pour the sugar mixture onto a silicone lined baking sheet. Once the candy has fully cooled, break up by twisting over a spoon.

Use as a fancy garnish for Smoky Maple Sage Tempeh Sweet Potato Soup, oatmeal, vanilla ice cream, or anything else your heart desires. I whipped mine into butter to spread over fresh sourdough and THEN, created a Maple Sage Bourbon Cocktail. YUM!