1. Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender. 2. When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher. 3. Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil. 4. Cook, stirring frequently, 10 minutes or until vegetables are tender. 5. Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking. 6. Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice. 7. Cook, stirring frequently, until soup just begins to boil. 8. Serve right away or remove from heat and cover until serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
