instructions Add butter to large pot or dutch oven. Add ginger, garlic and shallots to pot and cook for a few minutes. Deglaze pan with sherry. Add sweet potatoes, broth and sugar. Cover and simmer until potatoes are very tender, about 20 minutes.
ingredients 3/4 cup Half and Half
instructions Puree mixture in blender or food processor, after cooling slightly. Let puree come to room temperature. Add half and half and stir to fully incorporate. If the soup is too thick, add some more broth.
ingredients Honey Almonds (chopped for garnish) White Truffle Oil (optional garnish)
instructions To serve, top with finely chopped honey almonds and drizzle of truffle oil.