"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sweet Potato Peanut Bisque Recipe

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This recipe for Sweet Potato Peanut Bisque, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mechelle Torre
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large sweet potatoes (10-12 ounces each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice (I skip this)
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

Directions:
Directions:
Prick sweet potatoes with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Let cool. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion & cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic & cook for 1 minute more. Stir in juice, green chiles, ginger & allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes. Meanwhile, peel the sweet potatoes & chop into bite-size pieces. Add half to the pot. Place the other half in a blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired. Make Ahead Tip: Cover & refrigerate for up to 3 days. Thin with water before reheating, if desired.

Number Of Servings:
Number Of Servings:
5 servings, 1.5 cups each
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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