Sweet Potato Bisque

Sweet Potato Bisque // The Speckled Palate

Notes to self…

Don’t sweat the small stuff. Take deep breaths when this becomes overwhelming, as it certainly will at some point in time.

Enjoy the random snow Dallas has been receiving. This isn’t normal, and more than likely, you’ll go a long period of time without seeing it after this bout is through.

And finally, don’t sing out loud while chopping onions. Not only will you breathe in the tear-inducing scent, but you’ll also taste it through your mouth, which makes the onion even more overpowering than normal. It WILL make you cry.

You’ll never guess which one I did while making this savory soup one night this week.

5.0 from 1 reviews
Sweet Potato Bisque
A savory, smooth soup chock full of sweet potatoes and onions. Great for a cold winter's evening.
Recipe type: Entree, Vegeterian
Serves: 6
  • 4 cups sweet potato puree
  • 1 tablespoon extra virgin olive oil
  • 1¼ cups white onion, finely diced
  • 1 clove garlic, finely minced
  • ¼ teaspoon dried thyme
  • 3½ cups vegetable broth
  • ¼ teaspoon curry powder
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 cup milk (almond milk OK)
  1. Preheat the oven to 400 degrees.
  2. First and foremost, you're going to roast your sweet potatoes whole to create the puree. Poke 3-4 regular-sized sweet potatoes with a fork so they don't explode in the oven, and pop them in the oven to bake for an hour (or until soft.)
  3. While the sweet potatoes are cooking, dice the white onion finely and mince the garlic clove.
  4. When the sweet potatoes are softened, pull them out of the oven, and allow to cool for 30 minutes.
  5. Once the potatoes have cooled, slice in half, and scoop the substance out of the skins, pureeing in a blender or a food processor until smooth. Add the curry powder, cumin, black pepper and salt to this mixture and set aside.
  6. Heat up extra virgin olive oil in a medium-sized stock pot over medium heat.
  7. Throw in the onion and dried thyme, sauteeing until soft.
  8. Add the garlic to the pot, and cook until fragrant.
  9. Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. Bring to a boil.
  10. Add the sweet potato puree, and stir until smooth, bringing to a boil.
  11. Add the milk, stirring until incorporated, then lower the heat, simmering the soup for 30 minutes.
  12. Serve warm with cornbread biscotti, and enjoy!


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  • NatalieJanuary 16, 2013 - 2:29 pm

    Loving the soup lately! I usually put some sweet potato in soups of mine but have never made a sweet potato bisque! Looks fairy easy and full of flavour, perfect for these cold winter days i’m experiencing!ReplyCancel

    • ErinJanuary 17, 2013 - 10:43 am

      You and me both, Natalie! It has been so cold that a big, warm bowl of soup any night makes me happy. This one is pretty awesome.

      What kind of soups have you used sweet potato in before?ReplyCancel

  • JayneJanuary 16, 2013 - 7:56 pm

    This soup looks really good! I love sweet potatoes so very much. This will go on my to-try list. 🙂ReplyCancel

    • ErinJanuary 17, 2013 - 10:44 am

      Thanks, Jayne! Sweet potatoes are some of my favorites, and this soup definitely hits the spot on a chilly winter’s night!ReplyCancel

  • Julia {The Roasted Root}January 17, 2013 - 10:27 pm

    Not sweating the small stuff helps us see the fun and enjoyable side of life…I need to remind myself of this everyday! Your sweet potato bisque looks amazing! I’m a huge fan of sweet potatoes – they’re versatile, tasty and so nutritious! Great comforting soup recipe to keep you warm on a snowy day!ReplyCancel

    • ErinJanuary 18, 2013 - 8:53 am

      Julia, you’ve got that right! I find that I’ve been stressing over the small things in life more recently, and I have to step back and realize what a blessing this life truly is so I can live it to the fullest. 🙂 Glad I’m not the only one who needs a reminder.

      Like you, I’m a huge fan of sweet potatoes, too, and there’s nothing better than a warm, comforting soup on a chilly winter day! Thanks for stopping by!ReplyCancel

  • Five for Friday | Life in PinkJanuary 18, 2013 - 6:42 am

    […] her footing in the blogosphere when I was, to becoming an amazing photographer and food blogger. Her sweet potato bisque kind of makes me want winter to stick around a bit longer so I can keep enjoying delicious recipes […]ReplyCancel

  • […] Sweet Potato Bisque from The Speckled Palate http://www.thespeckledpalate.com/2013/01/16/sweet-potato-bisque/ […]ReplyCancel

  • HannahMarch 23, 2014 - 4:49 pm

    I made this bisque from leftover cooked sweet potatoes and it was AMAZING. We all loved it and I am certainly making this again! 🙂ReplyCancel

  • […]  Sweet Potato Bisque via The Speckled Palate […]ReplyCancel

  • […] I enjoyed it and proceeded to pair the fantastic cornbread biscotti with my sweet potato soup, as my food writer had done on that […]ReplyCancel

  • […] ton of meals in the freezer for when we’re too tired to cook for ourselves. The menu includes Sweet Potato Bisque, Chicken and Zucchini Enchiladas, Simple Red Sauce (with pasta!), Chicken Pot Pie and […]ReplyCancel

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