Cream of Sweet Potato Soup

3 lb Sweet potatoes
1/2 c Maple syrup
1/2 c "Steens" pure cone syrup; (if not available use maple)
1 ts Paul Prudhomme's Vegetable Magic
4 oz Unsalted butter
1 ts White pepper
1 tb Dark brown sugar
1 qt Heavy cream
2 c Chicken or vegetable stock

Preheat oven to 350 degrees. Peel and cut sweet potatoes into quarters and place in a 9 x 12-inch casserole pan. Pour both syrups over potatoes and mix to combine. Add Vegetable Magic, butter, pepper and sugar. Cover pan with aluminum foil and roast until potatoes are soft. Once soft, add pan contents to a food processor and puree until smooth. Place contents into a four quart stock pot. Add cream and stock. Cook for 45 minutes or until desired thickness.

Yield: 8 servings

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