Melt butter in a large pot over medium heat, then add diced onion. Cook for 3-4 minutes until softened and fragrant, stirring occasionally. Add minced garlic and stir for 30 seconds until you smell that toasted aroma.

Add cubed sweet potatoes, diced carrots, and diced celery to the pot with the aromatics. Stir well to coat everything with the butter, and let it cook for 2 minutes to begin caramelizing the vegetable edges.

Pour in 4 cups of vegetable broth, then add thyme, sage, cayenne pepper, bay leaves, and a pinch of salt. Bring the mixture to a boil, then reduce heat to medium and simmer for 15-18 minutes until all vegetables are completely tender and fork-soft.

This sweet potato chowder recipe transforms when you add the cream at just the right moment. Remove from heat, then stir in the heavy cream slowly while stirring constantly to avoid curdling.

Taste and adjust seasonings with salt and pepper as needed. Remove bay leaves before serving, and garnish each bowl with fresh chopped parsley for brightness.