This is a very flavorful, serviceable weeknight soup. For those who think it a bit odd, a similar, sweet potato-tomato soup is very popular in parts of the Carribean. Relying on that experience, I made a few changes in the ingredients and method of preparation. Agreeing with prior reviews, I reduced the cinnamon to 1/2 tsp. because it's naturally assertive, eliminated the oregano, basil and rosemary, since it didn't fit the flavor profile and used canned tomatoes. The powdered onion went, too, since there was plenty of fresh. I used minced, seeded, habanero chilli in place of the cayenne and crushed red capsicum, because it's flavor works well with the other ingredients. I sauteed the spices with the onion, celery and minced garlic,which I doubled. To reduce the sweetness and highlight the sweet potato's natural flavor a bit more, I made sure not to buy "candied" sweet potato. I used bottled roasted capsicum, since I had some left over from another dish. I also eliminated the water and used two cups of low sodium stock. Everything was partially hand blended at the end, before adding leftover, shredded roast chicken in the last five minutes of cooking, for a protein boost. Tasty in front of the TV!