The amount of oil canna-oil or butter is up to you
3 large sweet potatoes, peeled and cut in sections
2-3 tablespoons canna-oil
3 scallions, chopped
3 strips bacon, cooked until crisp, drained of grease and chopped
2 teaspoons ancho chili powder
½ teaspoon cayenne powder
½ teaspoon salt
2 tablespoons half and half
3-4 cups stock, chicken or vegetable
Place the potatoes in a large soup pot and cover with water by several inches.
Simmer the sweet potato till very tender, about 20-25 minutes. Drain.
While the potatoes are cooking, heat a medium saucepan with the canna-oil.
Sauté the scallions for 3-4 minutes, stirring occasionally.
Add the bacon to the pan and stir to absorb the canna-butter.
In a small bowl combine the scallion and bacon and set aside.
Place the cooked sweet potato in the bowl of your food processor and puree.
Gradually add the remaining ingredients, ending with the stock, until completely smooth.
Heat the soup before serving. Ladle into serving bowls and top with the scallion bacon garnish.