TravelTalkOnline Forums People Talk Recipes Sweet Potato and Roasted Plantain Soup

Carol as per your request.

Sweet Potato and Roasted Plantain Soup with Fried Plantain & Smoked Chile Crema

This is a recipe from Bobby Flay.

Glazed Plantains
2 ripe plantains
1/4 cup pure maple syrup

Preheat oven to 400 degrees F. Place plantains on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantains and sauté until carmelized. Remove with slotted spoon and place in food processor and process until smooth.

Soup
4 Sweet potatoes, roasted, peeled and mashed.
Pureed plantains
8 cups vegetable stock
1 cup coconut milk
Salt and pepper to taste

Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Now depending upon how chunky you want this either get out the boat motor and let it whirl until desired consistency or put in processor and process until smooth. (I do it either way depending upon my mood). Season with salt and pepper to taste.

Fried Plantains
1 green plantain, peeled and julienned
2 cups canola oil
salt

Heat oil to 365 degrees F. in a medium skillet.
Add plantains in batches and cook until golden brown.
Remove to plate lined with paper towels and season with salt.

Smoked Chili Crema
1 cup crème fraiche
2 teaspoons chipotle pepper puree
Salt

Combine crème fraiche and chipotle puree in a small bowl and season with salt.

Assemble
Cilantro leaves (optional)

Ladle soup into bowls. Drizzle with smoked chili crema and garnish with fried plantains and cilantro leaves. Enjoy

I am kind of lazy so never bothered with the plantain chips. I did substitute sour cream for the creme fraiche and I know it would be a lot better with the real thing but...

Thanks much!! Eric is not crazy about plantains. I personally love them, but maybe I'll make this if I get ambitious and just won't tell him what's in it until afterward! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Carole, that's the way to go...just don't tell him! Since I cook just for myself I freeze meal size portions of it and it does freeze well. You can always try that.

May try it on the weekend!

Annie: Are those orange yam sweet potato or the white Caribbean sweet potato?

Just the sweet potatoes I get in my local Publix.

annie: Are they dark orange in color? No Publix around here! LOL

Nutmeg, they are just regular sweet potatoes...not yams. Though at times they do have yams. I know that most people use the terms sweet potato and yams interchangably but they are really not the same. If I am not mistaken the yam is sweeter than the sweet potato. I just buy what is labeled as 'sweet potato'. I don't have one on hand to really check the color so sorry that I can't help you there.

Yams are sweeter than Sweet Potatos...

I make baked yams, apples (granny smiths), cranberries (and/or black or red currants) and a honey/maple syrup glaze with nutmeg & cinnamon & allspice & butter (and S&P)...
every year for Thanksgiving Dinner...
sometimes (rarely) with those little marshmellows...
sometimes (often) with a shot (or two, or three... or ya... sometimes it doesn't make it into the recipe) of Mt. Gay Rhum... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />