Sweet Potato Peanut Bisque

Dinner’s recipe was taken from Eating Well Magazine.

I was intrigued when I saw it.

And then I kept reading.

Green Chiles?

Ginger?

Tomato Juice?

I became even more intrigued. I had to make this bisque!

Sweet Potato Peanut Bisque

Ingredients
  • 2 large sweet potatoes (10-12 ounces each) plus one small
  • 1 tablespoon canola oil
  • 1 small 1/2 a large yellow onion, chopped
  • 1 large clove garlic, minced
  • 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice Clamato Cocktail Mix
  • 1 4-ounce can diced green chiles, preferably hot, drained
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon ground allspice
  • 1 15-ounce can vegetable chicken broth
  • 1/2 cup smooth natural peanut butter
  • Freshly ground pepper to taste
  • Chopped fresh cilantro leaves for garnish
Preparation
  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. (12 minutes!)
  2. Meanwhile, heat 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 and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
  3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired. I am a lazy cook and omitted the pureeing! I just mushed up the potatoes really well with my wooden spoon.
Tips & Notes
  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.
Nutrition

Per serving: 291 calories; 16 g fat (3 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrates; 10 g protein; 6 g fiber; 474 mg sodium; 1011 mg potassium.

Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (100% dv), Potassium (29% dv), Magnesium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 high fat meat, 1/2 fat

It looked like baby poo.

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Sorry, but it’s true.

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It was surprisingly good.

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The first bite was odd.

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The second bite was better.

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And by the end, I wanted to lick my bowl!

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Do you like my hat? One of the women in Jodus’ vanpool knitted it for me and he gave it to me as soon as he walked in the door!

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I love it! I am a huge fan of hats, gloves, scarves. I love bundling up!

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(I’m still wearing it!)

Question! Do you guys like it when I give you photos of the meal I am preparing as I go or do you just end up skipping past and getting to the final presentation? I am torn. I like it… sometimes. But it is really up to what you guys prefer! Thoughts?

Also, do you like it when I show you the loot from grocery store trips?

-L4L-

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6 Responses

  1. looks yum! i wonder if it’s worth all the effort, or if i should just buy some good “butternut squash bisque” at whole foods and save the time?

    i like all the pics !

  2. YUM! I want to make this so so bad. Love the idea of dipping chips into it too. I like a few prep photos and a few final photos. But I think you should do what you like! Cute pictures of you- love the hat hehe

  3. This recipe sounds delicious. Peanut butter and sweet potatoes, two of my favorites!

  4. Keep the pics. I love the color of the hat, it’s cute but with no hair showing you look like you had chemo…..a very cute person who had chemo….

    Speaking of bisque, I had roasted some butternut squash with olive oil, salt & pepper, onion and pancetta the other night. Today I pureed the leftovers and added FF 1/2 &1/2, very yummy, very easy. You should try it with leftover roasted squash or sweet potatoes sometime, just use broth instead.

  5. Keep all the pics! Don’t change a thing!

  6. The more pics the better, keep ’em coming!

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