Chile-Sparked Sweet Potato Soup

• 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
• 1 cup evaporated skim milk
• 1 tablespoon ground pure hot red chile, or to taste
• Few grates of fresh nutmeg
• Baked tortilla shoestrings , for garnish (optional)

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwavable plastic bowl.
2. Cover with plastic wrap and microwave on full power for 10 minutes (see *Note).
3. Transfer the potato mixture to a food processor.
4. Add the milk and 2 teaspoons of the chile and process until pureed.
5. Stir in the nutmeg.
6. Return to the 2-quart container and microwave for about 2 minutes, or until hot.
7. Serve each bowl garnished with the reserved chile and scallion.

sweet potatoes, scallions, milk, ground pure hot red chile, nutmeg, tortilla

Taken from www.cookstr.com/recipes/chile-sparked-sweet-potato-soup (may not work)