Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833
Recipe Reviews (1 out of 5 stars)

Chai Spice Infused Sweet Potato Bisque

Yields: 4 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Chai Spices 4 floz bottle $5.85
Muslin Bags -1 $0.60
Chicken Bouillon Cubes $4.75
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.45
Salt Kosher $3.75
Pepper, White, Sarawak: Fine 1 oz bag $2.95
Cardamom, Ground Inner Seeds 1 oz bag $4.75
Cloves, Madagascar, Ground 1/2 oz bag $1.95

Ingredients:

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.

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.

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.

Chai Spice Infused Sweet Potato Bisque


  • Review by: SueZQ
    10/14/13

    It's interesting that a recipe calling for chicken stock comes up under a search for "vegetarian". Yes, I can substitute vegetable stock, with the awareness that it was not used when you tested the recipe. I will try it with the substitution and review later.


    Test Kitchen Response:

    Thanks so much for pointing out this omission in the recipe. We have since updated the recipe to reflect the vegetarian option. We have made this bisque in our test kitchen as a vegetarian version substituting the chicken stock for Safeway's O Organics brand vegetable broth and it was just as delicious. The spices dominate in this bisque, so using different types of stocks or broths won't change the final flavor too much. We hope you enjoy the vegetarian version!

"I just received my order of spices. I cannot believe your promptness! My kitchen smelled so wonderful when I opened up the package. My husband wanted to help me inspect everything because it smelled so good."

-Joan C. of CA

Chai Spice Infused Sweet Potato Bisque


Yields: 4 cups

Ingredients:

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.

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.

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.