Cream of Sweet Potato Soup

I'm not real fond of sweet potatoes, it really depends on the dish, my husband loves them and this dish pleased us both. It was delicious and even though we used it for our main dish, it could be a very elegant first course to a fancier meal. We had leftover baked butternut squash and so the second night I added that with an extra can of chicken broth and it was just as good.

3 large sweet potatoes

2-3 (14 ounce) cans chicken broth, just enough for a nice cream soup consistency

1/4 cup brown sugar, or more to taste

1/2 teaspoon salt

1/4 teaspoon nutmeg

Pepper to taste

1/3 cup heavy cream

Bake sweet potatoes in 350 degree oven for 1 1/2 hours or use microwave on potato setting to cook sweet potatoes. Cool enough to handle. Peel sweet potatoes and puree with chicken broth in batches until smooth. Bring puree to simmer in large saucepan over medium-high heat, then reduce to simmer. Stir in sugar, salt, nutmeg and pepper. Cover and simmer about 10 minutes. Remove from heat and stir in cream.