Best Pams Sweet Potato And Peanut Bisque Recipes

Sweet Potato Peanut Bisque image

Provided by wirkwoman1

Time 30m

Yield 7 cups 1, 5 serving(s)

Number Of Ingredients 12

2 large sweet potatoes
1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, minced
3 cups tomato juice or 3 cups vegetable juice
1 (4 ounce) can chilies, preferably hot, drained
2 teaspoons fresh ginger, minced
1 teaspoon ground allspice
1 (15 ounce) can vegetable broth
1/2 cup smooth peanut butter
fresh ground pepper
2 tablespoons fresh cilantro, chopped for garnish

Steps:

Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool.
Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes.
Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.

Nutrition Facts : Calories 267.4, Fat 16, SaturatedFat 3, Sodium 542.5, Carbohydrate 26.7, Fiber 4.5, Sugar 11.9, Protein 9.2

Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

Pam's Sweet Potato and Peanut Bisque image

Provided by Pam Ellingson

Time 50m

Number Of Ingredients 16

2 to 3 large sweet potatoes
1 Tbsp butter or olive oil
1 small onion, chopped
1 clove garlic minced or pressed
2 can(s) v-8 vegetable juice (12 oz each)
1 can(s) green chilies, 4 oz i used mild with some hot sauce, but you can use any heat you like
1 tsp ground allspice
2 tsp grated fresh ginger
1 can(s) vegetable or chicken broth (15 0z)
1/2 to 3/4 c smooth natural peanut butter
2 tsp sugar or the equivalent in sugar replacement
3 to 4 dash(es) green or red tabasco sauce, or pinch of red pepper flakes, or hot sauce of your choice.
salt and pepper to taste
chopped dry roast peanuts for garnish
chopped cilantro for garnish
chopped scallions for garnish (optional)

Steps:

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Alternative is to bake in oven, but Microwave is faster.
2. Heat butter or oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic stirring, for 1 minute more. Careful not to burn the garlic. Stir in V8, green chiles, ginger and allspice. (If you use pepper flakes, I would add them here.) Adjust the heat so the mixture simmers, cook for 10 minutes stirring occasionally.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot along with broth, peanut butter, sugar and hot sauce (if desired). Puree until completely smooth with an immersion blender. (Alternatively, process in food processor or blender in batches and return puree to pot.)
4. Add the rest of the chopped potato pieces to the pot and stir well to combine. Adjust seasonings to taste. Thin the bisque with water or broth, if needed. Season with pepper. Heat until hot. Garnish with chopped peanuts and cilantro or scallions, if desired.
5. Note: I also used a tiny squeeze of fresh lemon juice to my bowl and it really brightened the flavors.