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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet Potato Peanut Bisque Recipe

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This recipe for Sweet Potato Peanut Bisque is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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