Instructions: Melt the butter in a large stockpot. Add the onions and brown sugar; mix well.

Cook over medium heat until the onions are browned and caramelized, stirring constantly.

Add the sweet potatoes, chicken stock, allspice, thyme, salt and pepper.

Bring to a boil.

Cook for 20 to 30 minutes or until the sweet potatoes are tender.

Puree the mixture in a blender; return to the stockpot.

Ladle into soup bowls.

Note:
Our chef Brant, who had a hunch of sweet potatoes left over one day, came up with this recipe that has become a very popular soup at lunch time.

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