Sweet Potato Broth

Heat the olive oil in a large roasting pan over medium-high heat. Add the onion, celery and carrot. Cook, stirring frequently, for 8-10 minutes or until the vegetables are tender. Add sweet potatoes, cloves, the required amount of kosher salt and freshly ground black pepper, as well as water. Turn up the heat to high and bring to a boil. Reduce the heat to medium-low and simmer for 30-35 minutes or until the sweet potatoes are tender. Avoid cloves. Let the mixture sit for 15 minutes. Chop in batches in a food processor or blender until smooth. Season with salt and pepper. Use immediately or cool completely and store in the refrigerator in an airtight container for up to 5 days.