• Uncooked sweet potato(es)
• 2 large
• Canned chicken broth
• 2 cup(s), divided
• Reduced-calorie margarine
• 1 Tbsp
• All-purpose flour
• 1 Tbsp
• Ground ginger
• ¼ tsp
• Fat free evaporated milk
• 1 cup(s)
• Optional:
• Chopped pecans
• 1 Tbsp

1. 1. Preheat oven to 400ºF.
2. 2. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
3. 3. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
4. 4. Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.

"I got this recipe from Weight Watchers. If you like sweet tasting soup this is perfect. It’s simple, quick, and easy to make.”