1 1/2 pounds sweet potatoes, cut into small pieces

4 cups water

1 (3-inch) cinnamon stick

1 1/4 teaspoon salt

1 tablespoon butter or organic coconut spread

3 Bosc pears, peeled, cored and chopped into small pieces

1/3 cup white wine or apple or pear juice

1/3 cup half-and-half or coconut milk creamer

1/4 teaspoon ground white pepper

Combine sweet potatoes, water, cinnamon stick and salt in a Dutch oven. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until sweet potatoes are tender. Remove cover and simmer an additional 5 minutes. Discard cinnamon stick and set sweet potato mixture aside.

Melt butter or organic coconut spread in a large skillet over medium heat. Add pear pieces and saute 5 minutes. Add wine. Reduce heat, cover and simmer for 10 minutes or until pear pieces are tender.

In food processor or blender, puree sweet potato mixture and pear mixture in batches. Return pureed soup to Dutch oven. Add half-and-half or coconut milk creamer and pepper. Stir well to combine. Heat through and serve. Makes about 8 cups.

Two medium-sized sweet potatoes weigh about 1 1/2 pounds. Use the darker, garnet sweet potatoes when available.

Cover the top of the food processor with a kitchen towel when pureeing hot ingredients.