Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 large onion, diced
- 1 medium fennel bulb, trimmed and sliced crosswise
- 1/2 garlic clove, minced
- 2 large fresh sage leaves, roughly chopped
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
- 4 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan
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