Sweet Potato-Corn-Jalapeno Bisque

10-12 servings

1 TBSP. Peanut Oil
1 Cup chopped Onion
1 TBSP. minced Garlic
6 medium-size Sweet Potatoes,(5 lbs.) peeled and cubed 1"
8 Cups Vegetable or Chicken Stock
1 to 2 medium-size fresh Jalapeno Peppers, stemmed,seeded,
  and finely chopped
2 Cups fresh or frozen Corn Kernels
1/4 Cup Molasses
1 TBSP. Kosher Salt, or to taste
1/2 TSP. Cayenne Pepper
1/2 TSP. Black Pepper
Pinch of Cinnamon
Finely chopped Green Onions - for garnish

Heat oil about one minute in a six-quart saucepan or Dutch oven
over medium heat.  

Add onion and garlic, and let onions sweat until soft, two to 
three minutes. 

Add sweet potatoes and stock, and bring to a boil.  
Reduce heat and simmer until potatoes are soft, about 10 minutes. 
Remove from the heat, and puree mixture while still in the pan 
with a stick blender, or in food processor, and return to the pan.  

Add to the puree the corn, jalapenos and molasses, stirring well.  
Season to taste with salt, cayenne and black pepper, and add 
cinnamon.  

Bring soup to a simmer, and serve immediately, garnished with 
green onions.  

This soup will freeze well.