1/2 stick unsalted butter
1 carrot -- chopped fine
1 medium onion -- chopped fine
1 celery rib -- chopped fine
14 1/2 ounces chicken broth -- canned
1/4 cup water
1/4 cup orange juice
4 small to medium sweet potatoes -- baked, cooled, and mashed
1 cup unsweetened applesauce
1/4 cup brown sugar
1/4 teaspoon cinnamon
salt and pepper -- to taste
1/2 cup toasted pecans -- chopped for garnish
whole-fruit cranberry sauce, fresh or canned -- for garnish
In a large warmed saucepan, melt butter and saut� carrot, onion, and celery until soft, about 10 to 12 minutes. Stir in chicken broth, water and juice. Bring to a boil; cover and reduce heat. Simmer for five minutes.
Stir in sweet potatoes, applesauce, brown sugar, and cinnamon. Pour into food processor or blender and puree. (If using a blender, process in two or three batches.)
Return mixture to saucepan and warm through. Season with salt and pepper. Ladle into bowls. Garnish with pecans and a tablespoon of whole-fruit cranberry sauce.