Preheat oven to 400 degrees

Wash and dry sweet potatoes, DO NOT PRICK WITH A FORK

Bake sweet potatoes in the oven for 45 minutes to 1 hour.

While sweet potatoes are baking heat a skillet over medium heat.

Melt the oil and saute the onions until golden.

Add the garlic and Southwest Spice and saute about another minute.

In a high powered blender add the beans and 2 cups of the chicken broth and process until smooth and creamy.

Place mixture in a large sauce pan over low heat.

Add 2 more cups of broth to the blender along with the sauted onion mixture and blend until smooth. Stir into bean mixture.

Remove sweet potatoes from oven and allow to cool.

Skin, gently peel off the skin with your hands, almost like peeling a banana.

When sweet potatoes are peeled add them to the blender in small batches with the remaining broth.

Stir into the sauce pan with the bean and onion mixtures.

Add the cilantro to the last batch you are blending and gently pulse.

Stir and warm soup, taste to see if you need to add more Southwest Spice.