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Enjoy this velvety smooth soup with the sweetness of yams and the surprising combination of red chile and cinnamon.

Sweet Potato and Pepper Soup

2 pounds sweet potatoes, peeled and diced
1 red chile pepper, seeded and chopped (see note)
1 teaspoon garlic powder
5 cups chicken broth
2 red bell peppers, seeded and chopped
1/4 teaspoon ground cinnamon
1 cup milk

1. Combine sweet potatoes, red chili pepper, garlic powder, chicken broth, red bell peppers and cinnamon in a saucepan over medium heat. Bring to a boil, reduce heat and simmer for 30 minutes.
2. Add milk; heat thoroughly. Remove from heat. Serve warm or cold.

Makes 10 servings.

NOTE: Capsacian is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.