Sweet Potato Soup with Blue Corn Tortillas

Total Time:
1 hr 25 min
35 min
50 min

4 to 6 servings

  • Sweet Potato Soup:
  • 3 cups leftover mashed sweet potatoes
  • 1 1/2 to 2 cups low-sodium chicken broth
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup creme fraiche
  • 2 teaspoons chipotle in adobo puree
  • Salt and freshly ground black pepper
  • Fresh cilantro leaves, for garnish
  • Blue Corn tortilla chips, coarsely crushed, for garnish
  • Mashed sweet potatoes:
  • 4 tablespoons unsalted butter
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon chipotle chile puree
  • 5 large sweet potatoes boiled until just cooked through and peeled
  • 2 tablespoons pure maple syrup
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
Watch how to make this recipe. Sweet Potato Soup:
  • Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.

  • Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.

Mashed sweet potatoes:
  • Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.

  • While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Top Thanksgiving Leftovers