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Prepare sweet potatoes
Preheat the oven to 425°F.
Toss the sweet potatoes in olive oil, salt, and pepper.
Spread the sweet potatoes evenly on a baking sheet covered in non-stick foil and roast for 20-25 minutes until tender.
In a pan, sauté the onion, carrots, and celery in olive oil with salt and pepper.
Add the 2 cups of vegetable stock, cayenne pepper, and cinnamon to the onion medley.
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