Name: Sweet Potato Soup with Blue Corn Tortillas
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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

Watch how to make this recipe.

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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Sweet Potato Soup with Blue Corn Tortillas

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