Post and Courier
July 12, 2014

Video recipe of the week: Sweet Potato Bisque

Posted: 01/08/2014 12:01 a.m.


Sweet Potato Bisque

Yield: 31/2 quarts



Ingredients

2 quarts sweet potatoes, peeled and diced into 1-inch cubes

2 quarts water

1 quart sweet onion, roughly chopped

1 cup chopped garlic

1/2 cup light brown sugar

2 tablespoons chopped fresh thyme

2 to 3 teaspoons ground ginger, or to taste

3 bay leaves

1 tablespoon kosher salt

1 teaspoon ground white pepper



Directions

In a large pot place all of the ingredients and bring to a boil over medium heat. Turn heat down to a simmer and cook until sweet potatoes are tender. Puree and season to taste.



Christian Watson, a Johnson & Wales alumnus, is executive chef at Carter's Kitchen in I'On.