RECIPE: Coconut Sweet Potato Bisque
November 18, 2011 2:46PM
Coconut milk gives this sweet potato bisque its silkiness. | Courtesy Rebecca Crump~Ezra Pound Cake
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Updated: May 9, 2012 10:01AM
MAKES 6 TO 8 SERVINGS
2 large sweet potatoes, peeled and sliced (or a 15-ounce can of 4 cups (plus 1 2 (14-ounce) cans unsweetened coconut milk, divided 2 tablespoons brown sugar 1 tablespoon pure maple syrup
pumpkin puree)
tablespoons) water
1/2 tablespoons cornstarch
1/8 teaspoon cayenne pepper (optional) Kosher salt and pepper
Reduce heat to medium and, using potato masher, mash potatoes in water.
Add 1 can coconut milk, brown sugar, maple syrup and pumpkin pie spice. Simmer for about 15 minutes, or until it begins to thicken.
In small bowl, combine cornstarch and the remaining 11/2 tablespoons water to form a thick paste.
Add cornstarch mixture and cayenne, if using, to soup, and cook over low heat for about 5 minutes longer, or until it coats back of a spoon.
Working in batches, puree soup until smooth with immersion blender or in food processor. Transfer back to saucepan to keep warm.
Use contents of remaining can of coconut milk to thin soup to desired consistency, if necessary. Season to taste with salt and pepper. Serve immediately.
Adapted from Tupelo Honey Cafe by Elizabeth Sims with Chef Brian Sonoskus
Nutrition facts per serving:
387 calories, 33 g fat, 30 g saturated fat, 0 mg cholesterol, 24 g carbohydrates, 11 g sugars, 4 g protein, 86 mg sodium, 4 g fiber
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