2Tbsp.chopped herbs (such as rosemary, thyme, sage or parsley)
Place potatoes, cut-side down, in a large microwave-safe baking dish. Add 1/2 cup water and cover with plastic wrap. Microwave on high for 15 minutes, or until potatoes are tender. Let cool slightly, then squeeze sweet potato flesh out of skins. Discard skins.
Add olive oil to a medium saucepan set to medium-high heat. Add onion and garlic, sautéing for 2 minutes, until softened. Stir in chili powder, salt, cumin and cinnamon. Add sweet potatoes and chicken broth; bring to a boil. Remove from heat.
Using a handheld immersion blender, blend soup until smooth. Or, transfer sweet potatoes and broth to a large blender or food processor, and blend in small batches. Return soup to saucepan and stir.
Ladle soup into individual serving bowls. If desired, top with crispy crumbled bacon, goat cheese, and chopped herbs.
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