Cut the sweet potatoes in small pieces and put in a large pot.

Fill pot with enough water to completely cover potatoes, plus about an inch over.

Cook potatoes till soft and soupy. You can do this slowly on lower heat to keep "raw" or if you're in a hurry just boil till soft.

Turn heat off and add ginger and cinnamon.

Cut the fennel in bite sized pieces and add the "flowery" tops too.

Let cool and garnish with pine nuts.

This recipe can be frozen in glass bowls and reheated later.