5-6 large sweet potatoes
1/2 water, 1/2 Chicken stock to cover the potatoes
1 large yellow onion
3 jalapeno peppers
cooked chicken (I used meat from 4 drumsticks & 1 breast)
less of nutmeg, ginger
Chop the potatoes into 1" - ish size pieces and put in water/stock and boil. Stir every few minutes while prepping the rest.
Cook the bacon, then reserve most of the fat in a container (to cook your eggs with in the AM), and leave some in the pan to cook the veggies.
Saute the onion & jalapenos. I did not deseed or devein them because we like it hot!
Chop up your chicken into bite-size pieces.
Add spices and chicken to onion & jalapeno
The original recipe called to puree the sweet potatoes, but we like soups like this more chunky. And it's easier. So as the potatoes start to get mushy, use a spatula or wooden spoon to smush them up. Once they are mushed to your desired softness, add the rest of the ingredients to the potatoes.
Garnish generously with bacon!