If you have leftover sweet potatoes, try this easy, dairy-free recipe.  Next time you prepare sweet potatoes, bake a couple extra and use them for this soup the following day.

1 1/2 cups mashed, baked sweet potato

1/2 large onion, chopped

1 Tbsp. extra-virgin olive oil

2 cups of turkey or chicken broth or water

1/4 tsp. cinnamon

1/8 tsp. cayenne, optional

2-4 Tbsp. canned coconut milk

Sea salt and black pepper to taste

Saute onions in olive oil in a medium-sized soup pot until soft.  Stir in spices.  Add broth.  Stir over medium heat until it simmers.  Add sweet potatoes and more water if necessary to reach desired consistency.  Add coconut milk and stir well.  Salt and pepper to taste.  Bring to a simmer before serving.

Serves 2-4