Serves 6 -8
2 large sweet potatoes, peeled and sliced
4 cups plus 4 teaspoons water
1 914 ounce) can unsweetened coconut milk
1 tablespoon brown sugar
1 ½ teaspoons pure maple syrup
1 ½ teaspoons honey
2 ½ teaspoons kosher salt
¼ teaspoon pumpkin pie spice
½ teaspoon ground black pepper
4 ½ teaspoons corn starch
Pinch cayenne pepper, optional
In a 4-quart saucepan, combine sweet potatoes and 4 cups water over high heat. Bring mixture to a boil and boil for 20 minutes, or until potatoes are tender. Reduce heat to medium and mash potatoes in the water. Add coconut milk, brown sugar, maple syrup, honey, salt pumpkin pie spice and black pepper and simmer for about 15 minutes, or until it begins to thicken.
In a small bowl, combine cornstarch and remaining 4 teaspoons water to form a thick paste. Add cornstarch mixture and cayenne, if using to soup and cook over low heat for about 5 minutes.
With an immersion blender, puree soup. Serve warm.