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Sage & Savory Sweet Potato Bisque

Yields: 4 cups
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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $4.75
Sage & Savory Stuffing Seasoning (Salt-Free) 2 floz bottle $3.35
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $3.75
Pepper, White, Sarawak: Fine 1 oz bag $2.95
Allspice Berries, Jamaican, Ground 1/2 oz bag $1.35
Chile, Cayenne, Ground 1 oz bag $1.80

Ingredients:

Notes:

We used yellow sweet potatoes in this recipe. For a brighter orange color and slightly sweeter flavor, use garnet yams.

Directions:

Heat butter and oil together in a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 min. Add corn and cook for 1 more min. Add sweet potatoes, chicken stock, apple juice, Sage & Savory Stuffing Seasoning, sea salt, white pepper, allspice and cayenne. Bring to a boil, then reduce heat and simmer until potatoes are fork tender, about 20 min. Use an immersion blender to puree the bisque until smooth. Add salt and pepper to taste, then stir in heavy cream. Rewarm over low heat before serving.

Serving Suggestions:

Serve topped with our Sage & Savory Croutons.

Yields:

4 cups

Thanks to:

Jennifer Spengler, former Savory Spice Shop manager and good friend
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Sage & Savory Sweet Potato Bisque

“I live in Highlands Ranch and love downtown Littleton. Fell in love with your products, store and employees!”

-Amy V. of Highlands Ranch, CO

Sage & Savory Sweet Potato Bisque


Yields: 4 cups

Ingredients:

Notes:

We used yellow sweet potatoes in this recipe. For a brighter orange color and slightly sweeter flavor, use garnet yams.

Directions:

Heat butter and oil together in a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 min. Add corn and cook for 1 more min. Add sweet potatoes, chicken stock, apple juice, Sage & Savory Stuffing Seasoning, sea salt, white pepper, allspice and cayenne. Bring to a boil, then reduce heat and simmer until potatoes are fork tender, about 20 min. Use an immersion blender to puree the bisque until smooth. Add salt and pepper to taste, then stir in heavy cream. Rewarm over low heat before serving.

Serving Suggestions:

Serve topped with our Sage & Savory Croutons.

Yields:

4 cups

Thanks to:

Jennifer Spengler, former Savory Spice Shop manager and good friend
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.