Cream of Sweet Potato Soup

                  3 sweet potatoes (about 1 pound each)
                  4 cups low-sodium chicken broth
                  1/4 brown sugar
                  1/3 cup butter
                  1/2 cup tomato sauce
                  1/3 cup half-and-half
                  2 teaspoons salt
                  1/4 teaspoon ground nutmeg
                  1/8 teaspoon pepper
                  Pinch dried thyme
                  Cinnamon



                  Preheat the oven to 400 degrees F.
                  Bake the sweet potatoes for 45 to 60 minutes,
                  or until they are soft. Cool the potatoes until
                  they can be handled.

                  Peel away the skin, then put the potatoes into
                  a large bowl. Mash the potatoes for 15 to 20
                  seconds, until just a few chunks remain.

                  Spoon the mashed sweet potatoes into a large
                  saucepan, add the remaining ingredients, stir
                  to combine, and set the heat to medium.

                 When the soup begins to boil, reduce the heat
                 and simmer for 50 to 60 minutes. Puree until
                 smooth.

                 When serving sprinkle cinnamon on top.