Toasted Sweet Potato soup with curried apples

2  1/2 lbs. sweet potatoes (3 or 4)
2 tlbs. olive oil
1 medium onion, halved and sliced
coarse salt and ground black pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 c. dry sherry (optional)
4 c. vegetable broth,
2 tsp white-wine vinegar
1 tsp honey
1/4 tsp curry powder
1 small tart apple peeled, cored and diced
1/4 c. plain yogurt
2 tlbs. chopped mint for garnish

Directions:

preheat oven to 400 degrees.  Place sweet potatoes on a baking sheet and roast 1 hour, turning once, or until potatoes are very soft.  When cool enough to handle, scoop cooked potato out of the skins.  Discard skins.

Meanwhile, in a 5 qrt dutch oven or large soupp ot, heat oil over medium.  Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes.  Add sherry (if using), sweet potato and broth, stir to combine.  Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.

Working in batches, puree soup in a blender, combine batches in a clean pot.  The soup should be thick.  (If you prefer a thinner soup, add water or a little more broth).  Taste and adjust seasoning.

In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil.  Add apple; stir for 1 minute and remove from heat.  To serve, ladle the soup into warms bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.