Sweet Potato Soup

This is a great winter warm up.
Serves 6-8

2 pounds sweet potatoes (make sure they're not yams!)
2 ounces (4 tbs) unsalted butter
1/2 pound shallots, minced (about 1 cup)
5 garlic cloves, minced
1 jalapeno, seeded and minced
1/4 cup rum (not necessary unless you want to kick it up a notch!)
3 to 4 cups vegetable stock (depending on how thick you like your soup)
1/2 cup cooked wild rice
Kosher salt and pepper to taste

Topping:
1/2 bunch cilantro, chopped
zest and juice of 1 lime

1. Bake potatoes in a 400 degree oven until they are tender and can be easily pierce with a fork. Let cool.

2. Melt the butter in a large skillet. Add the shallots and saute until soft. Add the garlic and jalapeno and cook, stirring for 2 minutes. Add the rum if desired and cook for about 2 minutes, or until alcohol has evaporated. Add the stock and bring to a simmer.

3. Cut the sweet potatoes in half and scrape out the flesh. Add to the stock, stirring until the potaotes are broken up. Add the cooked rice. Remove from heat and working in batches, prue in a blender until smooth.

4. Return the mixture to the pot, and place over low heat. Add stock as needed to adjust the consistency of the soup, then season with salt and pepper.

For the topping: stir the cilantro, lime zest and 1 tsp of the juice.

Ladel the soup into bowels and top with cilantro lime topping.