1 tbsp. butter
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. allspice
1 1/2 cups chicken stock (I prefer Kitchen Basics, unsalted)
1 tbsp. brown sugar
1 1/2 cups sweet potatoes, cooked and mashed
1 tsp. molasses
1 (12 oz.) can evaporated milk
salt and pepper, to taste

In a 3-quart soup pot over medium heat, melt butter. Add flour and cook for 2 minutes.

Add cinnamon, ginger and allspice, blend together. Add chicken stock and brown sugar, bring to a bubble, lower heat and simmer 5 minutes.

Stir in sweet potatoes and molasses. Bring to a simmer again and cook 5 more minutes.

Remove soup from heat; using an immersion blender, puree soup. Add evaporated milk, reheat, salt and pepper to taste and serve.

Submitted by: B. Porter