To prepare a sweet potato and salsa soup recipe, first cut the sweet potatoes in half lengthwise and scoop out the seeds. Then, cut each half into thirds. Add the chopped onion, garlic, and green chilies to the saucepan and cook over medium-low heat until the onions are translucent and the garlic is fragrant, about 5 minutes. Remove the pan from the heat and add the tomato paste. Cook, stirring, for 1 minute. Stir in the cream and salt and pepper to taste. Pour the soup into jars and refrigerate until you are ready to serve.