My husband and kids are fed up with all the sweet potato and butternut squash recipes I have been cooking the last few months, but I can’t seem to get enough of these sweet fall vegetables. Coconut Sweet Potato Bisque is another fabulous recipe from Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen. This cookbook is quickly becoming one of my favorite, favorite cookbooks. Everything I’ve made from it has been incredible.
This is a very sweet soup with sweetness coming from 4 sources: the sweet potatoes themselves, maple syrup, coconut milk, and tupelo honey. I’m not a huge lover of honey, but this tupelo honey, which can be purchased from Tupelo Honey Cafe’s website, is wonderful.
If you want the bisque to taste a little less sweet and a little more spicy, add extra cayenne pepper. Or just keep it sweet and you’ll feel like you’re eating dessert instead of dinner.
More Sweet Potato Recipes
Sweet Potato and Black Bean Chili
Coconut Sweet Potato Bisque
- 2 large sweet potatoes, peeled and sliced
- 4 cups plus 4 1/2 teaspoons water
- 1 (14-ounce) can unsweetened coconut milk
- 1 tablespoon brown sugar
- 1 1/2 teaspoons pure maple syrup
- 1 1/2 teaspoons tupelo honey
- 2 1/2 teaspoons sea salt
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon freshly ground black pepper
- 4 1/2 teaspoons cornstarch
- 1/8 teaspoon cayenne pepper
- In a 4-quart saucepan, combine sweet potatoes and 4 cups of water over high heat. Bring to a boil and boil for 20 minutes or until sweet potatoes are tender.
- Reduce heat to medium and mash potatoes in the water using a potato masher. Add coconut milk, brown sugar, maple syrup, honey, salt, pumpkin pie spice, and black pepper and simmer for 15 minutes, or until mixture begins to thicken.
- In small bowl, combine cornstarch and 4 1/2 teaspoons of water to form a thick paste. Add mixture to soup and cook for 5 minutes. Add cayenne pepper..
- Using a handheld blender puree soup until smooth. If you don’t have a handheld blender, use a stand blender, but work in batches.
Yield: 6 to 8 servings
Recipe Source: Tupelo Honey Cafe Cookbook
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