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

Step 1 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.

Step 2 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.

Step 3 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.