I had this for lunch at my Pro-D day on Friday - it was so yummy but it'll make your nose run. Perfect for a rainy afternoon. It comes from a Michael Smith cookbook I think, but I'm not sure which one, so I guess you'll have to go buy all of them. :)
2 onions, chopped
4 cloves of garlic, minced
2-4 tablespoons oil (I only used 2, recipe called for 4)
2 large sweet potatoes, peeled and grated
1 to 2 litres (quarts) of chicken or veggie stock (depending on how big the sweet potatoes are)
1 chipotle pepper in adobo sauce (I just bought a can of chipotle peppers, it didn't say adobo sauce but it seemed "saucy" ;)
Salt to taste
1 teaspon cinnamon
1 teaspoon cumin
corn of flour tortilla wedges made into 'chips'
1. Saute onions in oil until browned.
2. Add garlic and saute a little longer.
3. Add broth and grated sweet potatoes. (My sweet potatoes must have been really big compared to what the recipe called for because 1 litre was nowhere near enough. I added a second litre and it was perfect.)
4. Bring to simmer then add cinnamon, cumin, chopped chipotle pepper (only use 1/2 a pepper if you don't like it mild-med hot), and salt.
5. Simmer until sweet potatoes are soft.
6. Puree with immersion blender, or process in batches in your regular blender. Thin with more stock or water if needed. Check seasoning - salt?
7. Serve with sour cream, cilantro, and/or home made tortilla chips.
(Brush tortillas with a little oil and bake in oven until crisp. Cool and break into pieces.)