1tablespoonfresh sage,minced (plus a few whole leaves for serving)
4cupsreduced-sodium chicken or veggie broth
6-8ouncesbrie cheese,rind removed
Preheat the oven to 425 degrees F.
Wash sweet potatoes, pierce them a few times with a fork, cover them individually with foil. Cut off top ¼ inch of garlic head, drizzle 1 teaspoon olive oil, sprinkle salt + pepper and wrap in foil. Place sweet potatoes and garlic on a baking sheet pan and bake until tender, about 45 minutes to 1 hour.
Remove the potatoes from the oven and once cool enough to handle, peel off the skin. Press garlic out of their skins.
In a large soup pot, heat the remaining olive oil and sautee the onions over medium heat, until translucent and soft, about 3-5 minutes. Add the baked sweet potatoes, roasted garlic, thyme, sage and broth; bring to a boil, reduce to a simmer for 15 minutes.
Puree the soup, add the cinnamon, honey, brie and butter; stir until melted. If needed, thin the soup with a little milk or additional broth.
Heat a small skillet over medium heat with one tablespoon of oil. Add the extra sage leaves and fry until crispy, about 30-40 seconds. Transfer to paper towel lined plate.
Serve soup with extra brie and a drizzle of cream (optional) and crispy sage.