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Test Kitchen Approved

Chai Spice Infused Sweet Potato Bisque

Recipe By Jennifer Spengler

Recipe By Jennifer Spengler

Serving Suggestions

Serve topped with our Sage & Savory Croutons.

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.


1.5 lbs. sweet potatoes, peeled and diced

0.2 each *4 cups chicken (or vegetable) stock

¼ cups dark brown sugar

½ tsp. Kosher Salt

¼ cups heavy cream

¼ cups apple juice

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Ground Madagascar Cloves

    Native to the Molucca Islands (also known as the Spice Islands), cloves are also produced in Madagascar, Indonesia, Brazil, and Zanzibar. The first...

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  • Ground Inner Cardamom Seeds Powder

    In the Cardamom Hills of southern India, wild cardamom bushes have grown for some 2000 years. They flourish in rainforests and in some cases can gr...

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  • Chai Spices

    The origin of chai is credited to countries in the Himalayan region; India, Nepal, Pakistan and Tibet. In that region, the word "chai" means "tea"....

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  • Fine White Sarawak Pepper

    To offer you fresh quality white pepper, we grind the peppercorns weekly. This fine grind is excellent for adding great pepper flavor, without the ...

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  • Muslin Bags

    These handy little bags are used to infuse flavor into soups, stews, sauces, stocks and drinks such as mulled wine.


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.