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- 3 sweet potatoes, peeled and sliced
- 2 cups chicken broth
- 1 teaspoon sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- salt to taste
- 1 1/2 cups light cream, half-and-half, or milk
Preparation:
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream or a fresh grating of nutmeg, if desired.
Makes about 1
quart.
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