Toast almonds in skillet at med-low heat 3-5 mins stirring constantly.
Heat 2 tbs broth add onion, celery and garlic. Cook until softened, 5 mins. Add remaining broth, sweet potatoes, cinamon stick and nutmeg. Bring to boil, reduce heat and simmer covered until potatoes are tender 15 mins. Discard cin stick. Puree - add milk, syrup and salt. Return to boil, if neccesary thin with water.
Serve topped with yogurt and almonds.