Most members of my family do not get excited about sweet potatoes.  I happen to like them, and so does my mom.  So most years I make them mainly for the two of us and I’m always trying different recipes hoping that someone else will come around to them.  For a long time I was always making a sweet version with maple syrup, brown sugar or a struesel topping.  Both my mom and I always enjoyed them, but there were always so many left over.  Finally, last year, I decided to make a more savory version and just simply made mashed sweet potatoes.  This was much more popular, so I realized I needed to give up on the sweet, sweet potatoes.

Even though more of the family ate the mashed sweet potatoes, there were still leftovers.  So to use them up, I created a sweet potato bisque, which was even more popular than the mashed sweet potatoes.  It was definitely a savory bisque with onion, garlic and even a little bit of hot sauce.  It really turned out to be a good combination of flavors.  There is just a little bit of sweetness from the sweet potatoes and then there are the flavors of the garlic and onion, with just a hint of heat in the background.

This year I decided that I’m going to make the bisque for Thanksgiving and serve it as an appetizer.  I’m also going to bump it up a notch and drizzle it with a little white truffle oil (YUM).

Sweet Potato Bisque with Truffle Oil


  • 4 lbs sweet potatoes, peeled and cubed (I used already cubed)
  • 4 tbsp butter
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 cups milk
  • 4 cups chicken stock
  • pinch of grated nutmeg
  • hot sauce to taste
  • salt and pepper
  • truffle oil for serving
Put sweet potatoes in a large pot and cover with water.  Bring to a boil and cook until tender.  Drain.
Meanwhile, chop onion and garlic.  Melt butter in a dutch oven or other large pot over medium heat.  Add onions along with a little salt and peppr and saute for about 5 minutes, until translucent.  Add garlic and saute for another minute.
Add cooked sweet potatoes to the pot.  Mash with a potato masher and add milk and chicken stock.
Add nutmeg.
Puree bisque either with an immersion blender or in batches in a blender.
Add hot sauce and salt and pepper to taste.  Heat through and let simmer for a few minutes to let flavors combine.
Dish into individual bowls and drizzle with truffle oil.  Serve immediately.
ENJOY!Shared at Mandy’s Recipe Box on 11/22/11
Shared at Newlyweds Blog on 11/23/11
Shared at Easy Natural Food on 12/4/11
Shared at Gooseberry Patch on 3/07/12.
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