Roasted Sweet Potato Bisque

Roasted Sweet Potato Bisque

Roasted Sweet Potato Bisque

Prep Time

5 minutes

Cook Time

80 minutes


6 people

Our Roasted Sweet Potato Bisque is rich and creamy-delicious! This autumn bisque features tender roasted sweet potatoes blended silky smooth with cinnamon and nutmeg garnished with a swirl of crème fraiche and candied pecans. A great way to start our Forgotten Feast (see link below).


See our full Halloween spread for 2016 by clicking here.

If crème fraiche is not available in your area, substitute Mexican-style crème agria or plain Greek yogurt thinned with heavy cream.


  • 4 sweet potatoes
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1/4 cup minced shallots
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup half and half
  • 1/4 cup crème fraiche
  • 1/2 cup candied pecan pieces


  • 1 Preheat oven to 350°F.
  • 2 Slice sweet potatoes in half lengthwise; drizzle cut surfaces lightly with olive oil. Place cut side down on a baking sheet and roast uncovered for 1 hour or until tender and fully cooked. Cool. Scoop tender sweet potato out of skins and rough chop; reserve.
  • 3 Melt butter in a heavy soup pot over medium heat; add shallots and saute for 2 minutes or until tender. Add flour and stir over medium-low heat for 2 minutes. Slowly add chicken broth and whisk until smooth. Add reserved sweet potatoes, brown sugar, cinnamon nutmeg and salt. Simmer over low heat 10 minutes or until completely heated through.
  • 4 Working in several smaller batches, carefully puree bisque in a food processor fitted with a steel blade. Return to soup pot; add half and half and simmer over low heat for 5 minutes or until fully heated. Taste and adjust seasonings.
  • 5 To serve, ladle bisque into soup bowls. Garnish each with a drizzle of crème fraiche and a sprinkle of candied pecans.


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