6 lg. sweet potatoes
2 sm. containers plain yogurt
1 can chicken broth (College Inn brand)
1 tsp. nutmeg
1 lg. white onion
3 tbsp. butter
1 shot glass sherry

Cook sweet potatoes, either in oven or microwave. Scoop sweet potato meat of each potato and place in food processor. Turn into puree; add chicken broth and yogurt to mixture.

Separately saute chopped onion in butter until clear. Add sweet potato mix and onion in large pot and heat until bubbles form on side. Then simmer for about 20 minutes.

Add sherry and nutmeg and simmer for another 15 minutes. Serve warm and in small quantities; it is very rich and even sweet potato haters will love this soup.