Peel and dice sweet potatoes. Boil over medium heat in wine/stock mixture. Meanwhile, saute onion and garlic in olive oil over medium heat until onion is translucent. Then add tomatoes, ketchup and one tsp salt. Cook until tomatoes have melted and caramelized with the onions. Add the vinegar and stir. Reserve.
Check the sweet potatoes; insert a fork and if the potatoes are done, they will slide off the fork easily. Drain potatoes, reserving the liquid.
Combine drained sweet potatoes and onions/tomato mixture into blender (or use an immersion blender); add 1 Tbsp salt, 1 cup of cooking liquid and blend. Add more cooking liquid or wine until it reaches desired consistency.
Serving suggestion: serve with parmesan crisps or bacon crumbled on top.
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