Cream of Sweet Potato Soup

3 large sweet potatoes, peeled, sliced
2 cups chicken bouillon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
salt to taste
1 1/2 cups half and half

Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender.

Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.

Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired.