Jan's Sweet Potato Soup  

4 baked sweet potatoes
1 Lg. onion - chopped
1 Jalapeno - chopped (seeds removed)
1 tablespoon butter 
2 cans chicken broth 
1 tablespoon brown sugar (optional)
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Tabasco to taste
1 tsp. Cayenne pepper
Salt & Black Pepper to taste

In a heavy saucepot, over medium-low heat, saute the onion and 
jalapeno in one tablespoon of butter until soft.  
 
Add the broth and brown sugar, bring to a boil, then lower to a 
simmer. 

Peel and chop the baked sweet potatoes into medium size pieces.
Add sweet potatoes, Tabasco, Cayenne, Ginger and Cinnamon
to the pot and bring to a simmer again, and cook for 5 minutes more. 

In a blender, or with a potato masher, puree the soup and return to 
the saucepot to reheat. 
Season with salt and pepper, ladle into warm soup bowls and serve.

Optional garnishes:
Cooked Sausage (I used chicken andouille, course chopped
   and sauteed to remove some of the fat.)
Cilantro or Parsley
Green Onions
Wedge of Lime