• 1 Tbs. flour
• 1 Tbs. unsalted butter
• 1 1/2 C. chicken broth (or vegetable broth, if desired)
• 1 Tbs. light brown sugar
• 1 1/2 C. cooked sweet potatoes
• 1/4 tsp. ground ginger
• 1/8 tsp.ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 C. milk
• salt

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the cooked sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.