Roasted Sweet Potato Bisque

Our Roasted Sweet Potato Bisque is rich and creamy-delicious! This autumn bisque features tender roasted sweet potatoes blended silky smooth with cinnamon and nutmeg garnished with a swirl of crème fraiche and candied pecans.

COOK TIME
80

minutes

Ingredients

• 4 sweet potatoes
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1/4 cup minced shallots
• 2 tablespoons flour
• 4 cups chicken broth
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup half and half
• 1/4 cup crème fraiche
• 1/2 cup candied pecan pieces

Preparation

• 1 Preheat oven to 350°F.
• 2 Slice sweet potatoes in half lengthwise; drizzle cut surfaces lightly with olive oil. Place cut side down on a baking sheet and roast uncovered for 1 hour or until tender and fully cooked. Cool. Scoop tender sweet potato out of skins and rough chop; reserve.
• 3 Melt butter in a heavy soup pot over medium heat; add shallots and saute for 2 minutes or until tender. Add flour and stir over medium-low heat for 2 minutes. Slowly add chicken broth and whisk until smooth. Add reserved sweet potatoes, brown sugar, cinnamon nutmeg and salt. Simmer over low heat 10 minutes or until completely heated through.
• 4 Working in several smaller batches, carefully puree bisque in a food processor fitted with a steel blade. Return to soup pot; add half and half and simmer over low heat for 5 minutes or until fully heated. Taste and adjust seasonings.
• 5 To serve, ladle bisque into soup bowls. Garnish each with a drizzle of crème fraiche and a sprinkle of candied pecans.