Made In Gainesville: Sweet Potato Bisque

Today's "Made In Gainesville" dish is from Chef Brad Brooks of Cymply Fresh Cafe. It's an awesome fall recipe that'll go with all your pumpkin spice, warm blankets, and bonfires. If you don't feel like making it, this is currently available at the restaurant as well.

Cymply Fresh Sweet Potato Bisque

4lb Sweet potato

2lb Sweet Onion (Vidalia or Yellow)

1lb carrot

1lb celery

1 jalapeno, medium only half of the seeds

2 bay leaves

64 oz stock (veggie or chicken)

1Tbs oil

1-4Tbs light brown sugar

Salt and pepper

Heavy cream or cashew cream (optional)

Makes approx. 4qts

Peel and cut potatoes, onion, celery, and carrots. Sauté onion, celery, carrot, Jalapeno, and bay leaves on medium/hi heat, season with salt and pepper. When edges of onion are translucent add in stock and sweet potato. Make sure the liquid covers all the potatoes, if short add more stock or water. Simmer for 30-45 min. remove bay leaves. Blend in high-speed blender (vitamix or similar) until smooth. Be very careful soup will be extremely hot and can splash easily. An immersion (stick) blender and a chinois or fine strainer will work too. Put back on stove and add light brown sugar, salt and pepper to taste. If it’s too spicy you can add heavy cream or cashew cream to thin out and cut the heat. You can also leave out the jalapeno seeds all together and it will not be very spicy at all.

Keeps for 2-3 weeks in sealed airtight container in fridge. Ours is usually gone in a day or two but this soup will taste best after sitting a couple days.

Top with any toppings that you would normally add to a loaded sweet potato. Bacon bits, caramelized onions and mushrooms, chives and sour cream (or cashew cream) some are my favorites.

This week's recipe is brought to you by Cymply Fresh Cafe. This amazing soup, made with sweet potatoes from Frog Song Organic Farm, is brought to you and is available for the next several months. Cymply Fresh offers the finest farm to table ingredients in Gainesville and is fully dedicated to bringing the best healthy sandwiches, salads, soups, smoothies, and vegan food seven day a week. Expanded hours start Nov 1. Monday to Friday 10 to 4. Saturday & Sunday 11 to 4.

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© 2020 by Ken Peng & Ken Eats, LLC. Title image courtesy of Jesse Adrian Scanlon Media.

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