Change up your holiday routine! Our classic poultry and stuffing seasoning adds a familiar flavor to this creamy sweet potato soup. For a unique twist, we add a dash of allspice, plus a kick of heat with white pepper and cayenne.


YIELD
4 to 5 cups

INGREDIENTS

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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 onion and garlic and saute until soft, 3 to 4 min. Add corn and cook for 1 more min. Add sweet potatoes, chicken stock, apple juice, Poultry Seasoning, salt, 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.

THANKS TO
Jennifer Spengler

NUTRITION
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

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