Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups sweet potatoes	Wash and bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel.
2 tablespoons olive oil
1/2 cup onion	Peeled, washed, and chopped
1 tablespoon chopped chives (garnish)	Washed and chopped
2 cups  low sodium chicken stock
1 (12 oz.) can nonfat evaporated milk.
1 cup no added salt diced tomatoes
1/4 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon cumin
¼  cup creamy peanut butter
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft.
2	Let cool and peel.
3	In a large stock pot heat oil.
4	Add onions.
5	Cook the onions with the olive oil in a pot until onions are tender.
6	Add chicken stock, ginger, cumin, cinnamon, peanut butter, tomatoes, salt and pepper.
7	Place sweet potatoes in a food processor and puree until smooth.
8	Add onions and puree.
9	Bring to boil and reduce heat to simmer.
10	Simmer for 15 minutes.
11	Stir in evaporated milk. Heat through.	Cook until internal temperature reaches 135°F.
12	Top with chopped chives.