- 1 medium onion, chopped
- 3 celery stalks, chopped
- 1 carrot, shopped
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and quartered
- 5 cloves
- In a large stockpot, sauté the onion, celery, and carrot in olive oil. Add sweet potato, 6 cups water, cloves, and salt and pepper. Bring to a boil, then lower the heat and simmer until the sweet potato is completely soft, about 30 minutes.
- Fish out the cloves, then puree the mixture in a blender or food processor, or if you’re working without fancy tools, by mashing the sweet potato into the side of the pot with a wooden spoon and stirring. If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months.