I’ve been looking for some new ways to enjoy the sweet potatoes from our garden. I came across this interesting recipe. Although I was a little skeptical at first, it is definitely a keeper!
- 2 large sweet potatoes (10-12 ounces each)
- 1 Tbsp oil
- 1 yellow onion, chopped
- 1 large garlic clove, minced
- 3 cups reduced-sodium tomato juice (or tomato-vegetable juice blend)
- 2 tsp minced fresh ginger
- 1 tsp ground allspice
- 1 (15-oz) can vegetable broth
- 1/2 cup smooth natural peanut butter
- Ground pepper, to taste
- Chopped fresh cilantro leaves for garnish, optional
- Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
- Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
- Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or 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.
Serves: 4 or 5 (as a side)