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

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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $5.30
Sage & Savory Stuffing Seasoning (Salt-Free) 2 floz bottle $3.75
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.20
Pepper, White, Sarawak: Fine 1 oz bag $3.30
Allspice Berries, Jamaican, Ground 1/2 oz bag $1.50
Chile, Cayenne, Ground 1 oz bag $2.00
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