Slow Cooker Sweet Potato & Yam Soup
1 1-lb. package Melissa’s Organic Baby Japanese Yams
2 (16 ounce) cans coconut milk
1 onion, sliced
1 tablespoon dried basil
1 tablespoon chili powder
1 tablespoon ground cumin
Pinch of cinnamon
Pinch of cloves
Stir sweet potatoes, yams, coconut milk, onion, basil, chili powder, cumin, cinnamon, and cloves together in a slow cooker.
Cook on High for 6 hours (or on Low for 8 hours). Using an immersion blender, blend soup. (I didn't blend mine until smooth because I wanted a chunky main dish soup.) If you lack an immersion blender, pour soup into a countertop blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Garnish with sour cream and cilantro.