Sweet Potato Soup with Blue Corn Tortillas

Total Time:
1 hr 25 min
Prep:
35 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions
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.


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    This recipe is featured in:

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