Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  teaspoon      cinnamon
     1/4  teaspoon      nutmeg
   1      tablespoon    Steen's syrup -- (cane syrup)
                        (I use corn syrup - not as
                        good -- but all I can get)
   1      can           sweet potatoes -- (30 oz.)
   2      cups          heavy cream
                        meat of 1/2 smoked duck
                        diced
   2      tablespoons   butter
   2      tablespoons   flour
                        toasted pecans -- (optional)
   2      cups          strong chicken stock

Preparation:

Combine cinnamon, nutmeg, cane syrup and sweet potatoes in blender or food processor. Puree. Add pureed mixture to heavy cream and diced duck. Simmer on medium heat for 10 minutes. Combine flour and butter in separate skillet and cook for 3 to 4 minutes. Combine flour and butter in separate skillet and cook for 3 to 4 minutes over medium heat. Prepare a light roux with butter and flour. Add roux to chicken stock, blend well. Stir in pureed sweet potato mixture and simmer for 5 minutes more. NOTE: Serve in a bowl with toasted pecans sprinkled on top. Recipe courtesy The New Orleans School of Cooking.