Chipotle Sweet Potato with Lemon Cream

Yields: 5 servings

Ingredients:
2 lb. sweet potatoes (about 4 medium)
½ cup sour cream
3 tbsp. lemon juice
1 tbsp. butter
1 cup sweet onion, diced
1 (32oz.) container chicken broth
1 to 2 chipotle peppers in adobe sauce, finely chopped



Preparation Directions:
~ Pierce sweet potatoes several times with a fork. Heat in the microwave on High 15 minutes, turning several times. Let cool slightly. Cut potatoes in half and scoop out pulp.
~ Whisk together sour cream and lemon juice. Cover and chill.
~ Sauté onion in butter until tender. Stir in sweet potato pulp and 2 cups chicken broth. Process mixture in food processor until smooth. Return to pot and add 2 cups chicken broth and chipotle peppers, stirring until well blended.
~ Cover and simmer over low heat.
~ To serve ladle into bowls and top with about 1 tbsp. of lemon cream.

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