Sweet Potato Bisque
A food my kids refuse to eat.
All acceptable descriptions for this Thanksgiving-ish veggie.
Well, truth be told I bought 2 oversized ones a while ago and they just sat on my counter.
And sat some more.
My plan was to bake them and top with some sort of black bean mix I've seen runners fuel themselves with. You know, I just did my first 1/2 marathon so now I'm a legit runner.
Ha, yeah right.
Although I did crush my race, I still have lots to learn in the endurance field.
That being said, I never made that super fueled stuffed sweet potato.
I made bisque.
(Not an ultra athlete- case and point.)
Creamy, velveety topped-with-bacon bisque. A bowl of Thanksgiving if you will.
In fact, it's already been added to my Holiday menu.
Almost as good as it was, was how easy it came together. Roast, blend with onions and butter, simmer and add cream. Oh, and the bacon on top.
Easy peasy, nothing like a 13 miler.
Sweet Potato Bisque
2 large sweet potatoes (yams), roasted
1 onion, diced finely
1 TBS unsalted butter
2.5-3 Cups low sodium chicken broth
1 C heavy cream
3-4 bacon pieces, cooked well and crumbled- for topping
Kosher salt and freshly cracked pepper, for seasoning
Once you've roasted your sweet potatoes ( I cleaned them, poked each a few times with a fork, and roasted at 375 F for about an hour and 15 minutes- until tender throughout), remove skin and place flesh in a large bowl or in a large food processor
In a medium sauté pan or skillet, heat and melt butter over medium low flame. Add onions and a generous pinch of salt and pepper. Cook, stirring often, for about 20 minutes- until onions are lightly browned.
Scrape onions and butter into the bowl with the potatoes or into the food processor. Add 2 C chicken broth and if using the bowl, use an emersion blender to puree well. If using a food processor, add the 2 C broth and blend well. Add an additional 1/2 C (maybe even 1 C more if your potatoes were very large and mixture is still very thick) and blend one more time whether using either device.
Transfer to a medium soup pot, add heavy cream and an additional pinch salt and pepper. Stir well to combine and heat through over medium flame.
Once bubbling, lower flame, cover and let simmer for about 15 minutes. Serve into individual bowls and top with bacon crumbles.