6 servings tortilla chips blue crushed for garnish
0.5 cup crème fraîche
6 servings cilantro leaves fresh for garnish
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 cup heavy cream
2 tablespoons honey
1.5 cups chicken broth low-sodium
2 tablespoons maple syrup pure
0.5 teaspoon nutmeg freshly grated
6 servings salt and pepper black freshly ground
3 cups sweet potatoes leftover mashed
5 large sweet potatoes until just through boiled cooked peeled
4 tablespoons butter unsalted
1 cup milk whole
Equipment
bowl
sauce pan
ladle
whisk
potato ricer
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.
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.
