Spiced Sweet Potato Soup

Crème Fraiche:
½ cup sour cream
½ cup heavy cream
¼ cup pure maple syrup

Soup:
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 pounds sweet potatoes, peeled and cut into ½ -inch cubes
4 cinnamon sticks
10 whole cloves
¼ teaspoon ground nutmeg
4 cups chicken broth
Salt and coarsely ground black pepper
¼ cup toasted walnuts

1. To prepare the crème fraiche, whisk together sour cream, heavy cream and maple syrup. Let stand at room temperature.
2. To prepare the soup, heat olive oil in a large pot; add onion. Sauté until translucent, about 5 minutes. Add sweet potatoes, cinnamon sticks, cloves, nutmeg and broth. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Remove 1 cup of the cooking liquid and set aside.
3. Purée sweet potatoes mixture in a blender until very smooth. Add reserved liquid as needed to achieve desired consistency. Return to pan and cook until thoroughly heated. Season with salt and pepper.
4. Ladle into large soup bowls. Garnish with a swirl of crème fraiche and sprinkle of walnuts. Serves 4 to 6.