Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons

Prepare Croutons: Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes gently to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside.

Prepare Soup: Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.

Return puree to a medium-size pot and add cinnamon, nutmeg and salt; bring to a simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.

To serve, divide croutons evenly among bowls, placing in bottom of bowls. Ladle soup over the top; garnish with fresh sage.