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Scrub sweet potatoes, cut in quarters, place in lrg stock pot, cover with water and boil until soft. When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin. Peel and chop onion. Finely chop bacon or ham and garlic. In lrg soup pot, melt Butter. Add bacon, onion and garlic, and sauté until onions are translucent. Add chicken broth. Cover, bring to a boil.
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Dice half the sweet potatoes and stir into boiling broth. Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half and half. Stir into soup. Add salt and pepper. Stir well, heat through. Taste, add sweetener if needed and serve.
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