Monday, April 19, 2010

Sweet Potato, Corn, and Jalapeno Bisque

My husband added grilled chicken to this and absolutely loved it! Declared it one of the top 10 things I have ever made. I left the cayenne out, and even the baby liked it!

Sweet Potato, Corn, and Jalapeno Bisque

1 Tablespoon vegetable oil
1 large onion, diced
6 cloves garlic, minced
3 sweet potatoes, peeled and cubed
5 cups vegetable stock
1 jalapeno, seeded and diced
1 can (15 oz) corn, drained
2 Tablespoons maple syrup
1/2 Tablespoon salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
pinch ground cinnamon

In a large pot, saute the onion and garlic in the oil.
Add the sweet potatoes and stock.
Bring to a boil.
Simmer til potatoes are soft. (10-15 minutes)
Puree until smooth.
Add remaining ingredients and warm through.

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