I like to pretend it’s fall here… even though its still very, very warm… last weekend we hit the beach on Saturday and the pool on Sunday, so you get the idea. However, that doesn’t mean that I didn’t roast a pumpkin this morning or that I’m not making up batches of this delicious Sweet Potato Bisque for lunch with a friend… YES I AM! The calendar says fall, so fall it is! Who’s with me!
Spicey Sweet Potato Bisque
Ingredients
- 3 large sweet potatoes
- 1 green pepper
- 1 yellow pepper
- 1 sweet onion
- 2 TBS olive Oil
- 1 Cup cheddar cheese
- 6 cups chicken broth
- 3/4 cup whole milk {or 1%} for a lighter version
- 1/5 tsp chili powder
- 1 tsp paprika
- salt and pepper to taste
Instructions
- heat oven to 400 and roast the sweet potatoes until soft through the center.
- At the same time chop the onion and peppers and toss them in olive oil. Spread on a cookie sheet covered with foil. Roast with potatoes for 35-40 min until pretty soft.
- Remove from Oven. Cool to touch
- Remove skins of potatoes. In batches, blend the potatoes, veggies and chicken broth until smooth. Heat in a large pot, add the milk and spices. Melt in cheese.
- Serve hot with additional cheese on top.
Pair this sweet potato bisque with your favorite soft bread and you have a tasty and warming meal for those cool fall evenings… here are my favorite bread recipes… breadsticks, focaccia, easy loaf bread, healthy crescent rolls.
This recipe has been changed significantly, but it was inspired by this recipe with the same name at Sensationally Seasonal.
Here are a few other delicious soup recipes:
Alli says
That sounds so so good. I love sweet potatoes and am always looking for a new way to use them. Thanks for the recipe!
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Michelle @TheGraciousWife.com says
This looks tasty! Perfect for a chilly day! Thanks for sharing! Pinning!
-Michelle @TheGraciousWife.com
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