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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
5. 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.