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1
Place a large saute pan over medium heat and add the oil.
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2
Add the onion and saute for about 10 minutes, until lightly browned.
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3
Add the sweet potatoes and garlic and continue cooking for 10 minutes, until they begin to brown.
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4
Transfer the contents of the pan to the slow cooker and add the water.
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5
Cover and cook on low for about 6 hours, until the sweet potatoes are quite tender when pierced with a fork.
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6
Coarsely grind the oregano, chili powder, cinnamon, cloves, and allspice in a coffee mill or using mortar and pestle and add to the soup.
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7
Continue cooking for 1 hour.
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8
Using a handheld blender, gently puree the soup until smooth.
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9
Season to taste with salt.
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10
Ladle into bowls and serve hot, topped with a few slices of jalapeno, a sprinkling of toasted pepitas, and a dollop of creme fraiche.
