Sweet Potato Soup with Rosemary and Pecans

4 tsp Quatre Epices
1 tsp Sea Salt
1/2 tsp Cinnamon Vietnamese Extra Fancy
2 lbs Sweet potatoes or yams, peeled and cut into 1 inch cubes
1 large Onion, finely cut
3 Garlic cloves, crushed
3 ½ Tbs Butter
32 oz Chicken or vegetable stock
2 Cinnamon sticks
3 Star Anise
2 branches fresh rosemary
¾ C Heavy cream
2 oz Chopped pecans
Fry garlic and onions with the butter in a large pot over a medium heat until the onions are soft. Add the yams, cinnamon stick, star anise, and the stock. Remove the rosemary needles and reserve, tossing the branch into the pot. Raise the heat and bring to a boil; simmer half covered for 20 minutes or until the yams are soft.
Remove the pot from the heat and discard the cinnamon sticks and the star anise. In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point. Taste and correct the seasonings, if necessary. If the soup is too thick, add a bit of milk or stock.
To serve, garnish with the reserved rosemary needles, minced very fine, and pecan pieces.