Name: Chai Spice Infused Sweet Potato Bisque
Yield: 6 to 8 servings
Ingredients: 1 1/2 lbs. sweet potatoes, peeled and diced; 4 cups chicken (or vegetable) stock; 1/4 cup dark brown sugar; 1/4 cup heavy cream; 1/4 cup apple juice

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Chai Spice Infused Sweet Potato Bisque

Recipe by Jennifer Spengler

All-Purpose Cooking

30-Minute Meals

Sweet-spiced Chai Spices and sweet potatoes are a match made in heaven for this comforting, autumn-y soup.

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Serves 6 to 8 servings

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Ingredients

4 Tbsp. Chai Spices

1 Muslin Bag 1 1/2 lbs. sweet potatoes, peeled and diced 4 cups chicken (or vegetable) stock 1/4 cup dark brown sugar

1/2 tsp. Supreme Saigon Cinnamon

1/2 tsp. Mayan Sea Salt

1/4 tsp. Fine White Sarawak Pepper

1/8 tsp. Ground Inner Cardamom Seeds

1/8 tsp. Ground Madagascar Cloves

1/4 cup heavy cream 1/4 cup apple juice

Muslin Bags

Directions

Place Chai Spices into the muslin bag and combine it with the sweet potatoes and chicken stock in a large pot. Boil over high heat until sweet potatoes are fork tender, about 15 to 20 min. Remove muslin bag and drain sweet potatoes, reserving liquid in a bowl. In a food processor, puree potatoes until smooth, adding back chicken stock as needed to get desired thickness. Add brown sugar and spices, and pulse to combine. Add heavy cream and apple juice, and pulse to incorporate. Rewarm over low heat if needed; do not boil.

Recipe Notes

Make this bisque vegetarian by substituting vegetable stock for chicken stock. You can use any type of sweet potato in this recipe. For a bright orange color and slightly sweeter flavor, use garnet yams. May use an immersion blender or hand blender instead of a food processor, although the end product may be a little chunkier. If you are avoiding sodium, just eliminate the salt from this recipe.