Step 1

Peel sweet potatoes and slice down into thin French fry-type wedges.

Step 2

Place in a 10x15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.

Step 3

Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.

Step 4

Measure 1/3 cup olive oil into a glass measuring cup.

Step 5

Add garlic, parsley, chives, thyme, rosemary, basil and oregano.

Step 6

Stir to combine.

Step 7

Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible.

Step 8

Cover with foil, and bake about 30 minutes at 400°.

Step 9

Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.

Step 10

Remove sweet potatoes and drippings to a large Dutch oven.

Step 11

If desired, set aside about half a cup for garnish.

Step 12

Mash potatoes with a potato masher.

Step 13

(Don’t make it too smooth. You’re looking to leave some texture.)

Step 14

Stir in vegetable broth and almond milk and heat through over low heat.

Step 15

Remove from heat.

Step 16

If desired, you can puree soup with an immersion blender at this point. See note below.

Step 17

Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.

Step 18

Add reserved roasted sweet potatoes on top of soup.