2 pounds of sweet potatoes, halved ¼ t crushed red pepper
lengthwise 4 cups unsalted chicken stock
¼ cup water ¼ t salt
2 t olive oil ¼ cup fresh parmesan cheese, shaved
1 cup chopped onion 2T parsley leaves
½ t ground cumin
Place potatoes in microwave, cut sides down, in a microwave safe baking dish. Add ¼ cup water and cover with plastic wrap and microwave on high for 15 minutes or until the potatoes are tender. Cool slightly and discard skins.
Sauté onion in olive oil until translucent. Stir in cumin and red pepper. Add chicken stock to pan and bring to a boil. Place half of the sweet potatoes and half of the stock mixture into a blender. Remove center piece of blender lid to allow steam to escape and cover with a towel. Blend until smooth. Pour into a bowl and repeat with the remainder of the sweet potatoes and stock mixture. Add salt.
Add the parmesan and parsley to individual servings.