Sweet Potato Bisque

Earlier this year I was looking in my cabinet, trying to decide what I would prepare for my meal. I was craving something warm and comforting to take the edge off the chill in the air but wanted a light meal. I decided to use my sweet potatoes and coconut milk to make a soup. What I ended up creating was what I call Sweet Potato Bisque, a simple and highly flavorful meal that reminded me of a sweeter time in life. What I would call, “Home.”

Sweet Potato Memories

I grew up with some of the most amazing Southern Black women who migrated from Texas to the Bay Area in the 40’s and 50’s. They brought with them many traditional dishes, Gumbo, Jambalaya, Succotash, and of course, Sweet Potato Pie and Candied Yams. Those were my favorites.

I loved to eat growing up, still do, but I always delighted in the yummy goodness that sweet potatoes and yams added to meals.

My plate always had a heaping offering of Candied Yams. But the prize, the star always came at the end of the meal, Sweet Potato Pie. Whether it was a Grandmother, Great Grandmother, Aunt, Great Aunt, or Cousin, these brilliant women could whip up a masterpiece that would rival anyone, at least to me.

When I prepare meals now, especially traditional meals I grew up with, I very often reflect on the gifts my Ancestors offered me.

When I had that craving for something warm and comforting, it was natural for me to gravitate towards familiarity. Though I did not bake a pie, or even make candied yams, I reflected on the warm memories both gave me as I prepared my newest creative endeavor.

The Process

I peeled one very large sweet potato that I had purchased for another recipe and placed it in a pot of water to boil until soft. When that was complete, I drained the water out and put the sweet potato to the side to cool.

I placed the cooked sweet potato into my Ninja Express Chopper and pulsed until it a perfect mash. I honestly could’ve just mashed them myself, but I like to consistency that the Ninja creates.

I placed the mashed sweet potato into the pot, poured in the coconut milk, and the water, then combined the mixture. I turned the burner to low and let simmer for 10 minutes.

Sweet Potato Bisque

When I served this Sweet Potato Bisque, I’ve tried it two different ways. My first experience I sprinkled a bit of sea salt and black pepper on the bisque. The flavor was absolutely delicious, the salt brought out the natural sweetness of the sweet potato and the pepper added a hint of spice. The coconut offered a a creative dimension without taking over the sweet potato. The smooth creamy bisque warmed my belly and my heart.

The second time I served this yummy bisque, I felt completely inspired by my favorite childhood dessert and made a Sweet Potato Pie Inspired Bisque. I sprinkled a bit of cinnamon and nutmeg on top, lightly stirred, and when I brought that spoon to my mouth, I felt immediate bliss. The natural sweet potato flavor, combined with the spices gave me that pie nostalgia, without the extra sugar and fat. Major bonus!

The beauty in this simple recipe, is you can make it as large or as small as you choose. It can be a main dish, or a side to another meal. Whichever you try, I genuinely pray you enjoy this dish as much, if not more, as I. Thank you for reading!

Blessings!
Tara

Sweet Potato Bisque in a White Bowl on a Brown Wood Table

Sweet Potato Bisque

This Sweet Potato Bisque is a very simple dish that is delicious and nutritious.
Prep Time 10 mins
Cook Time 45 mins
Servings 2

Equipment

  • 1 Cutting board
  • 1 Potato peeler or paring knife
  • 1 Pot
  • 1 Blender
  • 1 Potato Masher If you do not have a blender or don't want to use one.

Ingredients
  

  • 1 large sweet potato I use organic
  • 5 cups water Enough to cover the sweet potatoes
  • 1 Can coconut milk
  • 3 tbsp water
  • 1/2 1sp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon optional (See recipe)
  • 1 pinch nutmeg optional (See recipe)

Notes

Using your potato peeler or paring knife, peel the sweet potato. Rinse well and place on the cutting board to chop in large pieces. After chopping the sweet potato, put it in a pot, cover with water and place the pot on the stove. Boil on high until the sweet potato chunks are soft, approximately 30 minutes. 
Put the sweet potato to the side and let cool for about 5 minutes. Place the sweet potato in a blender and blend until smooth. OR, mash the potato in the pot until all the chunks are blended together.
If you used a blender, scrape the mashed sweet potato back into the pot and pour in the coconut milk. If you mashed the potato in the pot, simply pour in the coconut milk. 
Add in the water and stir until smooth. 
Turn the burner on to low and let the bisque simmer for approximately 10 minutes.
Pour into your bowls and season as desired.
  1. Sprinkle on sea salt and black pepper. OR
  2. For a sweet potato pie inspired dish, sprinkle over cinnamon and nutmeg.
Serve and enjoy.
 

Add a Comment

Your email address will not be published.

Recipe Rating