I'd lower the amount of PB used by a bit, but all in all amazing. My cousin who hates sweet potatoes enjoyed this dish. Rave reviews. And the serving size of 5 was just about right.
Sweet Potato-Peanut Bisque
From EatingWell: September/October 2009
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.
67 Reviews for Sweet Potato-Peanut Bisque
I think this recipe is great as is, but playing with spice combinations is nice too. It works well to simply use an immersion blender.
Followed recipe except used chunky peanut butter. I bake sweet potatoes ahead of time, and finish when I find the time. Purée ingredients, simmer, serve. Filling, chock full of vitamins.
Quick and easy. Baked sliced sweet potatoes beforehand, added cinnamon and nutmeg, used crunchy peanut butter. yummy.
read the reviews and made a few changes, used yams instead of sweet potatoes and diced 2 jalapenos instead of canned diced chilis. Used chunky natural peanut butter, did not blend. Also used the rest of the carton of vegetable broth and garnished with greek yogurt. The best ever and I am thrilled on how low cal yet satisfying this soup is.