Sweet Potato Pumpkin Soup

INGREDIENTS:

4 lb Yams pn Of ground cloves
? cup unsalted butter, room l Salt or salt substitute
-temperature Freshly ground pepper
? tsp. allspice 1 T Minced fresh parsley
? tsp. cinnamon -(garnish)
? tsp. nutmeg

Heat oven to 400F. Greese a baking dish. Make a 2" slit in the center of each yam, and bake them until soft (about 1? hours). Remove them from oven, reduce temperature to 350F, and let the yams stand until cool enough to handle (about 20 min.) Halve them lengthwise, and scoop the pulp into a large mixing bowl. Discard the skins. Add all of the remaining ingredients, except the parsley, and beat well. Taste and adjust the seasoning. Turn the yams into a souffle dish, and dot them with additional butter. Bake uncovered until the top is lightly browned (about 1 hour). Sprinkle with minced parsley before serving. Makes 8 to 10 servings. From "The Healing Power of Foods" by Michael T. Murray N.D. AR/95

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