• Prep Time 1 hour
  • Cooking Time 45 minutes
  • Makes 8 cups (2 L)
  • Freezing Excellent


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  • Garlic Croutons
  • 6 cups leftover bread, cubed in 3/4” cubes
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp olive oil
  • Soup
  • 8 cups sweet potatoes, peeled and cut into 1” (2.5 cm) cubes
  • 2 apples, peeled and cut into 1” (2.5 cm) cubes
  • 3 tbsp olive oil
  • 2 tbsp fresh sage, chopped, plus additional fresh sage for garnish if desired
  • 1 onion, chopped
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp curry powder, optional
  • 1/2 tsp hot chili flakes, optional
  • 4 cups chicken stock
  • 1 can Carnation® Evaporated Milk, any type, plus additional if necessary

Serving Size: 8 cups (2 L)


Serving Size: 8 cups (2 L)

  • Garlic Croutons
  • Preheat oven to 450°F (230°C). Line 2 large baking sheets with foil.
  • Combine all ingredients. Place on prepared baking sheet and bake at same time as sweet potatoes, 10-12 minutes or until golden brown. Remove from oven, cool.
  • Soup
  • Toss first 5 ingredients together and season with salt and pepper. Place on prepared baking sheet, in single layer. Roast in preheated oven, 30-35 minutes or until sweet potatoes are soft and golden brown. Remove.
  • Heat 1 tbsp (15 mL) olive oil in large pot over medium heat. Add garlic, curry powder and chili flakes if using. Reduce to low and cook, stirring constantly until fragrant.
  • Add roasted mixture along with any juices from the baking sheet. Increase heat to medium. Add chicken stock. Bring to a boil stirring up any cooked bits from bottom of pan. Cook 5 minutes.
  • Lower heat to simmer and stir in evaporated milk. Remove from heat, let cool slightly and puree with immersion or conventional blender. Adjust seasonings if necessary. Add additional evaporated milk if mixture is too thick. To serve, place soup in bowls and top with garlic croutons and fresh sage leaves if using.


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