Ingredients
Makes about 1 quart
3 sweet potatoes, peeled and sliced
2 cup chicken bouillon
1 teaspoon sugar
⅛ teaspoon each ground cloves and nutmeg
Salt to taste
1 ½ cups light cream, half-and-half or milk
Method
Put sweet potatoes and bouillon in cooker. Cover and cook on high for 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired.