Sweet Potato Soup with Blue Corn Tortillas

Thank you Bobby Flay! I just saw this one and if you want to try a little heat with your sweet potatoes, here you go:

• 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, or cream
• 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

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.

4-6 Servings

Bobby Flay's Video for this Recipe

Shepard's Pie - with a twist... or two

First of all, if you don't know what Shepard's Pie is, you're missing out. It is a classic dish that you can make in 30 minutes or let simmer and bake for extra flavor.

I recently made this dish and when I went to grab the potatoes I noticed I had used them two nights before! After a quick thought of panic I looked to see what else I could use so my pie would have a topping. I looked and saw two sweet potatoes sitting on my counter. Joy! Not knowing how it would come out I thought to myself, "It can't come out that bad. It's in the same family and it is fall, after all." So I chopped and boiled my sweet potatoes and mixed in ingredients one would typically use in baked sweet potatoes and a casserole. Ending result: Delicious!!! From my 1 year old to my 30 year old (husband).

This can be a multi-tasker recipe, but don't freak out. You can let items sit for a while on lower heat and then bring it back up if you feel overwhelmed. It's okay.

1 lb ground beef (really, whatever meat you use)

1 medium onion, chopped

1 T minced garlic or 1-2 fresh cloves, minced

1 1/2 C frozen mixed veggies (you can use any veggies here or only carrots)

2 T butter

2 T flour

1 C Beef boullion (if using a cube, mix with 1 C water)

1T W-Sauce

2 medium sweet potatoes, chopped

2 T butter

milk

cinnamon

nutmeg

Bring a pot of water to a boil. Add potatoes and boil for 7-8 minutes or until a fork goes through easily.

While potatoes are boiling: Brown meat, onion, and garlic in frying pan over medium heat. Drain fat, return pan to stove. Add veggies and let cook for about 5 minutes or until soft.

While meat is browning melt butter in a small frying pan or small pot (medium heat). Add flour and mix well. Bring to a small boil. Add boullion and W-Sauce, mix well. Add this mixture to your meat and veggie pan. Mix well and let cook on medium heat for 2 minutes to thicken. Transfer to a 1 1/2 qt baking dish. Prep broiler to High.

When potatoes are done cooking; drain and transfer to a mixing bowl. Add butter, cinnamon, nutmeg and enough milk to make the mashed potatoes smooth. You can add it little bits at a time. Spread potatoes over meat mixture. Broil for about 5 minutes or until the potatoes start to brown a bit. You're not cooking anything here, just topping off the potatoes with some heat.

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This recipe can be tweaked again with Post-Thanksgiving dinner! Replace ground meat with leftover turkey. Add any vegetable leftovers. Mix with turkey gravy. Top with mashed potatoes and bake to warm up. Serve with Cranberry Sauce. Yum!