This week “Hungry for More” host Jim Manney takes us back to where the first “Hungry for More” episodes were shot one year ago at Maxwell’s with Chef Mike Wald.
Chef Mike shows us a new way to use our sweet potatoes: in a chipotle sweet potato bisque.
The bisque starts out with a good base of yellow onion, celery, vegetable stock and of course, sweet potatoes. The addition of chipotle peppers in adobo sauce is what gives it a bit of a kick.
While “adobo sauce” may not sound familiar to you, a can of chipotle peppers in adobo sauce is found at most supermarkets and can be a great addition to many dishes.
If you like your meals with a bit more kick, you can add more of the peppers and sauce. But with this bisque, just a slight kick balances out the sweet potatoes nicely.
Chipotle Sweet Potato Bisque
2 cups chopped yellow onion
2 cups chopped celery
1 cup dry sherry wine
2 cups heavy whipping cream
3-4 cups vegetable stock
Pre-roasted yam/sweet potatoes
1 large chipotle pepper in 1 tablespoon adobo sauce
In medium saucepan, turn on medium high heat and caramelize the onions in canola oil. Once onions are caramelized, add celery and tenderize.
Add dry sherry and bring to a boil. Once dry sherry is boiling add the sweet potatoes and rough chop with your spoon.
Add vegetable stock until it is equal or right above all of the ingredients. Then add the cream, rough chopped chipotle pepper and adobo sauce. Season with a little salt.
Bring to a boil, stirring occasionally; let simmer for 15-20 minutes.
Load into blender and blend until smooth.
Pour into serving cups and top with cilantro lime cream, green onions and your favorite croutons.