2 medium sweet potatoes, peeled and diced into ½ inch cubes
4 scallions, thinly sliced (reserve some for a garnish)
1 cup evaporated skim milk
1 T ground pure hot red chile
½ tsp grated nutmeg
baked tortilla shoestrings (for a garnish)
Place the potatoes, scallions, and 1 cup water in a 2-quarter glass or microwavable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until puréed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve each bowl garnished with the reserved chile, scallion, and corn tortilla.
Note: to cook conventionally, place the sweet potatoes, 1 cup water, and scallions in a heavy, medium saucepan, cover, and simmer for about 15 minutes, or until fork-tender. Purée as above and heat to serving temperature.
Makes 4 servings.
Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com