Everywhere you look this time of year you see Sweet Potatoes for sale. I bought a bag at the Southport Waterfront Market last Wed., but when I saw them for 25¢/lb. at Walmart, I had to buy more. The good news is... you can fix'em a zillion ways... and I love them any way you fix'em! Baked, mashed, souffle, fries, pancakes, fritters, pie, custard, chips. Today I give you my new recipe: Don't count the calories!

Sweet Potato Soup
2 Large Sweet Potatoes
1 Can Chicken Stock (14oz)
1/2 Cup Brown Sugar
1/2 Stick of Butter
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Pt. of Heavy Cream
1 Pt. of Sour Cream
Salt to taste
I start by microwaving the potatoes till soft. Peel and cut into a food processor. Add everything but the Heavy Cream & Sour Cream and run at high speed till smooth. Pour into stock pot and warm till just below boiling. Slowly add the cream and serve immediately. Garnish with a dollop of Sour Cream.
The exact amounts for the ingredients may need adjusting based on the potatoes. You may need to add more stock if too thick. Don't get hung up by the amounts above, just make it taste Goood!
Have a happy Thanksgiving!