Ingredients
3 medium sweet potatoes, peeled and quartered
2 tablespoons unsalted butter
1 medium onion, chopped coarsely
2 garlic cloves
4 c. stock
½ c. plus 2 tablespoons honey
1/2 cup creme fraiche or cream
2 tablespoons pureed chipotle in adobo puree
Salt and freshly ground black pepper
Preparation
Blue Corn tortilla chips, coarsely crushed, for garnish
Melt butter in pan and cook onion and garlic for 5 minutes, until translucent.
Raise heat to high, add sweet potatoes and stock and bring to a boil. Lower heat to medium and simmer about 30 minutes.
Remove from heat. Add honey, crème fraiche, chipotles, salt and pepper. Puree.
Serve with chips for garnish, and drop of crème fraiche.
