Sweet Potato Bisque Recipe: Tips for Making the Silky Bisque
Written by MasterClass
Last updated: Nov 9, 2021 • 3 min read
Sweet potato bisque is a creamy riff on classic sweet potato soup. Made with oven-roasted sweet potatoes and vanilla-infused cream, this bisque pairs sweet and savory flavors for a decadent soup.
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What Is Sweet Potato Bisque?
Sweet potato bisque is a rich and creamy soup that pairs the natural sweetness of roasted sweet potatoes with aromatics and heavy cream. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture. Modern bisques may use puréed vegetables or aromatics in place of shellfish and thicken the base with rice or other starches.
Sweet potatoes are rich and creamy enough on their own to serve as a thickening agent and main ingredient.
3 Tips for Making Sweet Potato Bisque
Sweet potato bisque is an approachable entry point to the world of classical bisques. Here are some tips to consider:
- 1. Strain for an extra-smooth texture. If you have the time or inclination, strain the soup mixture after puréeing it before adding the cream for a traditional bisque texture.
- 2. Evoke different moods with spices. Use dried chili powders (like ancho, paprika, or cayenne) or red pepper flakes for heat, or warm baking spices (like cinnamon or cardamom) for something mellow and seasonal.
- 3. Make it dairy-free. To make a vegan sweet potato bisque, substitute the heavy cream with full-fat canned coconut milk: The soft sweetness of the coconut pairs well with the caramelized notes in the potatoes, especially when combined with curry powder, fresh ginger or galangal, or lemongrass, a garnish of chopped cilantro and a squeeze of lime.
How to Store Leftover Sweet Potato Bisque
Store leftover sweet potato bisque in an airtight container in the refrigerator for up to one week. Reheat the bisque over medium-low heat on the stovetop, whisking it with a bit of water as needed to achieve a smooth consistency. Adjust the seasoning as needed.
Creamy Sweet Potato Bisque Recipe
makes
prep time
10 mintotal time
1 hr 20 mincook time
1 hr 10 minIngredients
- 1
Preheat the oven to 450 degrees Fahrenheit.
- 2
Use a fork to poke holes in the sweet potatoes in several places.
- 3
Place the sweet potatoes on an aluminum foil-lined sheet pan. Bake the potatoes until they are very tender, about 45 minutes. Remove the sheet pan from the oven and set it aside.
- 4
Slice the sweet potatoes in half lengthwise and scoop out the flesh when they’re cool enough to handle.
- 5
Place the sweet potato flesh in a food processor, and blend until smooth.
- 6
Heat the oil in a large saucepan, Dutch oven, or heavy-bottomed pot over medium-high heat.
- 7
Add the onions and diced pear to the pot. Sauté until the onions are translucent and the pears fall apart, about 5–7 minutes.
- 8
Add the sweet potato purée, along with the ground cinnamon and nutmeg.
- 9
Season to taste with salt and pepper, and cook until the sweet potato begins to caramelize, about 1–2 minutes.
- 10
Add the apple cider and vegetable broth and stir well to combine. Bring the stock to a boil, then reduce the heat and simmer until the liquid has reduced by a third, about 15–20 minutes.
- 11
Remove the mixture from the heat and let it cool slightly.
- 12
Use an immersion blender to purée the mixture until it is uniformly smooth. Alternatively, transfer the soup to a blender, working in batches if needed.
- 13
Meanwhile, combine the heavy cream and the split vanilla pod and seeds in a small saucepan over low heat. Heat, whisking to disperse the vanilla, just until steam rises around the edges of the cream, then remove the pan from the heat and set it aside. Remove the vanilla pod and reserve 2 tablespoons of cream for garnish.
- 14
Toast the pepitas in a small skillet until golden brown. Transfer the pepitas to a small bowl and season them with salt.
- 15
Return the puréed soup to medium-low heat, and drizzle in the vanilla cream. Stir to incorporate, then remove the pan from the heat.
- 16
Ladle the bisque into serving bowls and top it with seasoned pepitas and the reserved cream.
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