Monday, November 21, 2011

Lip Smackin' Good Sweet Potato Bisque with Truffle Oil

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

     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.


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


  1. Wow does that look delicious and the perfect appetizer. Come visit us. We have a wonderful pumpkin macaroni and cheese on the menu.

  2. You have some great recipes, just been browsing through! This is another great soup one - feel free to stop by and share any of your soup recipes on Sunday Night Soup Night. Here's a like with more info:

    Look forward to seeing you!

  3. Thanks for stopping by Sunday Night Soup Night and sharing these wonderful recipes! Look forward to seeing you again with your next soup/stock/chowder recipe.