Rinse sweet potatoes but do not peel.

Coarsely chop the sweet potatoes and onion. Place in a large soup pot or crock pot.

Cover with broth or stock (to about an inch above the vegetables).

If cooking in a crock pot, cook on high for 5 hours or low for 8 hours. If simmering in a soup pot, the time is usually reduced considerably and the potatoes should be cooked until they are soft.

While the potatoes and onion are cooking, cook the sausage in a skillet and drain fat.

Puree the sweet potatoes and onions with a stick blender.

Add the cooked sausage, salt, and pepper.

Just before serving, add the cream and reheat for about 5 minutes.