Ingredients
2 cups fat-free chicken broth
4 medium sized sweet potatoes
1 1/2 cups fat-free half-and-half
2 packets Splenda or Truvia
1/2 teaspoon allspice
1 tsp salt
1 tsp dry mustard
Preparation
Peel and slice the sweet potatoes. Place them with the chicken broth in your slow cooker. Cover and cook on medium for about 3 hours (or until the potatoes are tender). Using an immersion blender (or putting the sweet potatoes and broth into a food processor), blend until smooth. Put the soup back into the crock pot. Add the half-and-half, Splenda, salt, dry mustard and allspice. Cover and cook on medium for about 1-3 hours.
