Sweet Potato Cashew Creme Bisque

Soak the dates in the 1/4 cup water.
Bring sweet potatoes to boil over medium-high heat. Cook for 10-15 minutes. Drain and let cool.
Place dates, cashews and date water in a high speed blender or food processor and combine until relatively smooth. Remove and set aside.
Place cooled sweet potatoes and spices in food processor and combine until smooth.
Transfer sweet potato blend to a small stockpot and heat over low heat, adding the cinnamon stick and 3/4 cup water or more to reach a soupy consistency. Let heat on low for 20-30 minutes, stirring intermittently. Add sucanat if you wish. Pour into two bowls and fold in cashew creme blend. Serve immediately.