2 1/2 lb. sweet potatoes
2 tbsp olive oil
1 onion, halved and sliced
1 bell pepper, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 cloves garlic, coarsely chopped
4 cups vegetable broth
1/2 cup dry sherry (optional)
2 tsp white wine vinegar
1 tsp honey
1/4 tsp curry powder
1 small tart apple, peeled, cored, diced
1/4 cup plain yogurt
2 tbsp chopped mint, for garnish
Preheat oven to 400. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of skins. Discard skins.
Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes until flavors have blended.
Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. If you prefer a thinner soup, add water or more broth. Taste and adjust seasoning.
In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boils. Add apple; stir for 1 minute and remove from heat. Ladle soup into bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.