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.
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.