Slow Cooker Sweet Potato & Yam Soup

1 1-lb. package Melissa’s Organic Baby Japanese Yams

1-lb. Melissa’s Jewel Sweet Potatoes

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.