Sweet Potato Ancho Soup

Note from Mitch: This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Find out more about this "national treasure" by Visiting The Great Sequoia at our sister site, FabulousTravel.com

2 tablespoons unsalted butter 1 large yellow onion, coarsely chopped 1 tablespoons minced garlic 3 medium sweet potatoes, peeled and quartered (2 1/2 to 3 lbs) 4 cups vegetable or chicken stock 3 roasted ancho chiles, stemmed but not seeded 2 teaspoons chipotle chilis 1/2 cup honey 1/2 cup heavy cream or half & half salt and pepper to taste

Melt butter over medium heat. Sweat onions and garlic until limp. Add sweet potatoes, stock, chipotles and ancho chilis and cook at a simmer until poatoes are cooked and chiles are soft. Remove from heat and add honey and cream. Purée soup in a blender or food processor until smooth. Season with salt and pepper. Garnish with cilantro.