Place Bruce’s Yams Cut Sweet Potatoes and avocado in a blender or food processor, and process until smooth.

Add half & half and process 30 seconds more.

Transfer sweet potato mixture to a large saucepan along with chicken broth and white pepper. Heat until small bubbles appear around the edge of saucepan (do NOT let boil).

Reduce heat and simmer on low for 5 minutes; stirring occasionally.

Remove from heat and stir in hot sauce.

Divide between 6 warmed soup bowls and drizzle with avocado oil and sprinkle with a tiny amount of salt.

Garnish each bowl with sliced Serrano pepper.

The recipe in the photo was made using bacon avocados, yielding a golden color. If made with Hass avocados, the result will be more green in nature.