Sweet Potato-Peanut Bisque

September/October 2009

Your rating: None Average: 4.2 (295 votes)

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.

"I always told my husband that I don't like sweet potatoes, but after he made this amazing soup, I became a converted fan of the spud! The flavors blend perfectly - there is no dominant aroma or taste despite the non-traditional...
Sweet Potato-Peanut Bisque Recipe

63 Reviews for Sweet Potato-Peanut Bisque


I have never cooked or eaten anything quite like this dish before, so I was definitely intrigued and, thankfully, pleasantly surprised. The sweet potato and peanut butter go together wonderfully and the end result was rich and warming. I couldn't find a can of diced green chillies, but just used a chopped green chilli instead.


I made this for a second time; the first time I followed the recipe exactly but I found that the consistency of the onions and garlic didn't mix well with the "bisque" aspect of the dish. I decided to puree the whole pot after I mixed in the sweet potatoe puree, and then I added the sweet potato chunks. It was superb! I also added a dollup of sour cream in additon to the cilantro. Perfection!

This recipe is so hearty and the flavors are so comforting
Comments (1)


Anonymous wrote 1 year 48 weeks ago

My husband is from Ghana & I

My husband is from Ghana & I had some of the same thoughts!! Could use some meat and some rice balls to dip.


My husband cannot eat foods that are too spicy but he loves this combination of flavors so I roasted the potatoes to bring out their sweetness before proceeding as the recipe directed. I used about 2/3 of the chiles called for in the recipe. Without the heat of the chiles, the soup needed a flavor boost so I added some finely minced candied ginger, and freshly ground coriander and cardamon. After adding the diced potatoes, I gave the entire soup a rough puree with an immersion blender. I don't think the soup is now authentically African, but my husband had a taste and gave it a two thumbs up rating of "awesome."

Comments (1)


Anonymous wrote 2 years 3 weeks ago

I'll try it but won't ruin

I'll try it but won't ruin good food by microwaving it. Sweet potatoes can easily be steamed.

Not quite authentic but good

I am Nigerian so I eat/make peanut soup a lot. We usually never put cilantro in it so I was skeptical when I saw this recipe called for it. I personally didn't notice any added bonus by adding the cilantro but it was still good nonetheless. Old school peanut soup used grounded peanut so I prefer to use chunky peanut butter rather than smooth, I also use tomato paste/puree with water rather than tomato juice (it's cheaper than tomato juice and you don't have to worry about buying low sodium since tomato puree has only trace amounts of sodium to start with) and I blend all the sweet potato instead of just some. I also use cayenne pepper instead of green chiles usually. Tried it with the green chiles this time. I think by adding the chiles and cilantro, you move it away from Africa and more towards Asia, not as authentic but still a good copy.

Excellent Recipe... very well balanced flavours

This is a delicious recipe! No disappointments here! If you want to make this a meal, add extra protein by blending in some soft tofu! I did and it was still most delicious...


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