Boil sweet potatoes until soft.
Fry bacon in a Dutch oven until crispy. Remove bacon to a dish.
Add onions and celery and cook until translucent. When almost finished, add peas and carrots and cook until heated through.
If desired, deglaze with dry sherry to loosen the brownings from the bottom of the pan. Cook another minute until sherry is mostly absorbed. Remove from heat. Stir in sweet potatoes.
Combine sweet potato mixture and cream in a blender and blend until smooth.
Return soup to the pan and add bacon, salt and pepper, then heat the soup on low until hot.
Serve soup garnished with caramelized and/or green onions.