• Cut your sweet potatoes into small chunks (they will cook faster)
• Saute your onions in the oil over medium heat in a medium sized pot until they are wilted and translucent, about 4 minutes.
• Add in your stock and your sweet potatoes and simmer until potatoes are fork tender.
• Remove from heat and allow the soup to cool a bit.
• Use an immersion blender to puree soup OR carefully pour your soup into your blender and puree soup (place a dish towel over the lid of the blender in case of warm soup splattering up out of the lid).
• Since sweetness of sweet potatoes/yams will vary, taste and adjust for your preference of sweetness.
• If you want it a little sweeter add in 2-3 TBS of brown sugar. I like mine sweet with a hit of spice. Add in a bit of cinnamon, ginger and if you like a little heat, red (Cayenne) pepper). Taste and adjust to your liking as you go.
• Make the Brown Sugar Cinnamon Crumble by melting butter in a pan until it just bubbles, toss in bread chunks, season and stir until they begin to crisp up. Add in more butter if necessary.
• Turn crumble out onto a parchment paper lined baking sheet and cool completely (it will harden up as it cools)
• Serve soup and top liberally with crumble, yum!!

Crouton Crumble

• Melt butter in a pan until it begins to bubble.
• Add in brown sugar and stir until melted.
• Add in bread pieces and spices and stir, stir, stir until it begins to crisp up.
• Turn out onto a parchment paper lined baking sheet to cool completely.
• Store in a jar or container until ready to use.
• Top soup liberally with crumble as you serve.