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Print this Recipe    Sw Pot Plantain

Sweet Potato and Roasted Plantain Soup
Yields 8 servings

2 ripe plantains
1/4 cup pure maple syrup

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

1 green plantain, peeled and julienned
2 cups canola oil
Salt

1 cup creme fraiche
2 tsp chipotle pepper puree
Salt

cilantro

Preheat oven to 400 degrees F. Place plantain 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 plantain and saute until caramelized. Remove
with slotted spoon and place food processor and process until
smooth.

Place potatoes, plantains and vegetable stock in a medium saucepan
and cook for 30 minutes. Add the coconut milk and cook for 5 minutes.
Place in a food processor and process until smooth. Season with
salt and pepper to taste.

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

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

Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish
with fried plantains and cilantro leaves

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