Title: Sweet potato & pepper soup
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      2    Sweet potatoes
      2 cn (10oz each) Chicken broth,
           Undiluted
      1 c  Water
      1 ts Bick's hot pepper relish OR
    1/4 ts Tabasco sauce
           Light sour cream
 
  Preheat oven to 350F. Pierce potatoes and bake until very soft, about
  45 minutes. Or microwave on high for 10 minutes. Peel potatoes and
  puree in a food processor. Combine potatoes, chicken broth, water and
  hot pepper relish in a large saucepan. Add more water, if needed,
  until soup is as thin as you like. Cook over medium heat until hot.
  Serve topped with a dollop of sour cream and more hot pepper relish.
  Makes 6 cups.