Sweet Potato Soup with Rosemary and Pecans – Zamouri Spices

Ingredients

• 4 tsp Quatre Epices
• 1 tsp Sea Salt
• 1/2 tsp Cinnamon Vietnamese Extra Fancy
• 2 lbs Sweet potatoes or yams, peeled and cut into 1 inch cubes
• 1 large Onion, finely cut
• 3 Garlic cloves, crushed
• 3 ½ Tbs Butter
• 32 oz Chicken or vegetable stock
• 2 Cinnamon sticks
• 3 Star Anise
• 2 branches fresh rosemary
• ¾ C Heavy cream
• 2 oz Chopped pecans