Caribbean Creamy Sweet Potato Soup

• 3 medium sweet potatoes
• 1 teaspoon vegetable oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 garlic clove, crushed
• 1 teaspoon dried basil
• 2 cups skim milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground allspice

1. Pierce sweet potatoes several times with a sharp knife and bake in a 350u0b0F oven 1 hour or until tender.
2. When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
3. Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
4. Cook, stirring frequently, 10 minutes or until vegetables are tender.
5. Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
6. Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
7. Cook, stirring frequently, until soup just begins to boil.
8. Serve right away or remove from heat and cover until serving time.

sweet potatoes, vegetable oil, onion, celery, garlic, basil, milk, salt, pepper, ground allspice

Taken from www.food.com/recipe/caribbean-creamy-sweet-potato-soup-373195 (may not work)