Recipe - Chai Spice Infused Sweet Potato Bisque

'Tis the season for comfort food, and sweet potato easily makes it to the top of that list. I'm also a fan of soups during the colder weather. When Savory Spice Shop's seasonal recipes hit my inbox though, it was relieving to see that they had a solution for these two cravings: a sweet potato bisque. Chai spices, dark brown sugar, white pepper - it had all the makings of a cozy night in. Of course, you could also bring this creamy delight to your holiday parties or serve it as a starter to dinners but let's be selfish for a moment with this beaut and pretend it's all for you. The recipe and directions below are from Savory Spice Shop's recipe repertoire!

Step 1: Ingredients (yields 4 cups)

• 4 Tbsp Chai spices
• 1 muslin bag
• 1 1/2 lbs sweet potatoes, peeled and diced
• 4 cups chicken (or vegetable) stock
• 1/4 cup dark brown sugar
• 1/2 tsp ground Vietnamese cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp fine white pepper
• 1/8 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/4 cup heavy cream
• 1/4 cup apple juice

Step 2: Preparing sweet potatoes
Peel sweet potatoes and dice. Place Chai spices into the muslin bag and combine it with the sweet potatoes and chicken stock in a large pot. Boil over high heat until sweet potatoes are fork tender (about 15 to 20 minutes). Remove muslin bag and sweet potatoes, reserving liquid in the pot.


Step 3: Finishing
In a food processor, puree potatoes until smooth, adding chicken stock as needed to get desired thickness. Add brown sugar and spices; pulse to combine. Add heavy cream and apple juice; pulse to incorporate. Pour out and enjoy! I cracked some black pepper on mine.


Photography by Duc Duong.

This post was sponsored by Savory Spice Shop who provided us with the spices necessary to prepare this recipe.