Chai Spice Infused Sweet Potato Bisque Recipe
- 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. Ground Saigon Cinnamon
- 1/2 tsp. Kosher 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
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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.
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.
Serve topped with our Sage & Savory Croutons.