Pams Sweet Potato And Peanut Bisque Recipes

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SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

PAM'S SWEET POTATO AND PEANUT BISQUE



Pam's Sweet Potato and Peanut Bisque image

Found a recipe for this in Eating Well, but wanted to change it to my taste. I had a lot of small sweet potatoes from the garden and this is a great way to use them up. So yummy and filling. Love the spices. You have to try it with the Chopped Peanut and Cilantro garnish. It adds a great flavor and texture contrast. Enjoy!!

Provided by Pam Ellingson

Categories     Vegetable Soup

Time 50m

Number Of Ingredients 16

2 to 3 large sweet potatoes
1 Tbsp butter or olive oil
1 small onion, chopped
1 clove garlic minced or pressed
2 can(s) v-8 vegetable juice (12 oz each)
1 can(s) green chilies, 4 oz i used mild with some hot sauce, but you can use any heat you like
1 tsp ground allspice
2 tsp grated fresh ginger
1 can(s) vegetable or chicken broth (15 0z)
1/2 to 3/4 c smooth natural peanut butter
2 tsp sugar or the equivalent in sugar replacement
3 to 4 dash(es) green or red tabasco sauce, or pinch of red pepper flakes, or hot sauce of your choice.
salt and pepper to taste
chopped dry roast peanuts for garnish
chopped cilantro for garnish
chopped scallions for garnish (optional)

Steps:

  • 1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Alternative is to bake in oven, but Microwave is faster.
  • 2. Heat butter or oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic stirring, for 1 minute more. Careful not to burn the garlic. Stir in V8, green chiles, ginger and allspice. (If you use pepper flakes, I would add them here.) Adjust the heat so the mixture simmers, cook for 10 minutes stirring occasionally.
  • 3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot along with broth, peanut butter, sugar and hot sauce (if desired). Puree until completely smooth with an immersion blender. (Alternatively, process in food processor or blender in batches and return puree to pot.)
  • 4. Add the rest of the chopped potato pieces to the pot and stir well to combine. Adjust seasonings to taste. Thin the bisque with water or broth, if needed. Season with pepper. Heat until hot. Garnish with chopped peanuts and cilantro or scallions, if desired.
  • 5. Note: I also used a tiny squeeze of fresh lemon juice to my bowl and it really brightened the flavors.

JEN'S SWEET POTATO BISQUE



Jen's Sweet Potato Bisque image

Provided by Janet Johnston

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, diced
2 cloves garlic, minced
Salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons salt
1 cup frozen corn, thawed
1 1/2 pounds sweet potatoes, peeled and diced
2 cups chicken broth
2 cups apple juice
2 teaspoons poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)
1/2 teaspoon finely ground white pepper
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
Sage and Savory Croutons, for serving, recipe follows
1 cup cubed French bread
2 tablespoons olive oil
1 teaspoon poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)

Steps:

  • Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
  • Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
  • Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
  • Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.

SWEET POTATO-PEANUT BISQUE



SWEET POTATO-PEANUT BISQUE image

Categories     Soup/Stew     Vegetable     Kid-Friendly     High Fiber     Simmer

Yield 5 bowls

Number Of Ingredients 13

INGREDIENTS
2 large sweet potatoes (10-12 ounces each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

Steps:

  • PREPARATION Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

SWEET POTATO PEANUT BISQUE



Sweet Potato Peanut Bisque image

A vegetarian sweet potato soup blended with a West African peanut soup. From the Eatingwell on a Budget Cookbook.

Provided by wirkwoman1

Categories     Lunch/Snacks

Time 30m

Yield 7 cups 1, 5 serving(s)

Number Of Ingredients 12

2 large sweet potatoes
1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, minced
3 cups tomato juice or 3 cups vegetable juice
1 (4 ounce) can chilies, preferably hot, drained
2 teaspoons fresh ginger, minced
1 teaspoon ground allspice
1 (15 ounce) can vegetable broth
1/2 cup smooth peanut butter
fresh ground pepper
2 tablespoons fresh cilantro, chopped for garnish

Steps:

  • Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool.
  • Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes.
  • Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.

Nutrition Facts : Calories 267.4, Fat 16, SaturatedFat 3, Sodium 542.5, Carbohydrate 26.7, Fiber 4.5, Sugar 11.9, Protein 9.2

SWEET POTATO, CORN AND JALAPEñO BISQUE



Sweet Potato, Corn and Jalapeño Bisque image

Provided by Kim Severson

Categories     dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon peanut oil
1/2 cup chopped onions
2 teaspoons minced garlic
3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
4 cups vegetable or chicken stock
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
Finely chopped scallions, green parts only

Steps:

  • In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
  • Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
  • Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 12 grams

GRANDMA'S PEANUT BUTTER COOKIES



Grandma's Peanut Butter Cookies image

My Grandma and Mom made these cookies often when I was growing up and I have been making them for my kids for 20 years! I have tried many other peanut butter cookie recipes, but this one is still our favorite. Crispy, but a light texture . . . they almost melt in your mouth!

Provided by LisaCooks

Categories     Dessert

Time 22m

Yield 3-4 dozen, 20 serving(s)

Number Of Ingredients 10

1 cup softened butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup carnation powdered milk
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Steps:

  • Cream butter and peanut together in a large bowl.
  • Add sugars and eggs, mix well.
  • Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
  • Let dough stand 15 minutes.
  • Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
  • Flatten with a fork, dipped in flour, criss-cross fashion.
  • Bake at 375 degress for 10-12 minutes.
  • Watch closely and remove when tops just start to brown.
  • Wait about 5 minutes before removing from baking sheet. Cool on racks.

Nutrition Facts : Calories 333.6, Fat 18, SaturatedFat 8.4, Cholesterol 49.2, Sodium 345.3, Carbohydrate 37.8, Fiber 1.2, Sugar 24.4, Protein 7.3

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