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Maple Bourbon Cream Sweet Potato Bisque- topped with toasted pecans and rosemary bacon bits. This sweet potato bisque is sweetened with maple, cinnamon and swirled with cream and bourbon for a silky, decadent soup perfect for Thanksgiving!

overhead shot of maple bourbon cream sweet potato bisque with pecans and bacon on a farm table

So this Maple Bourbon Cream Sweet Potato Bisque is pretty amazing. It’s pretty sweet… but also very savory. The perfect balance of savory sweet goodness!

And the rosemary bacon on top? Oh my goodness.. talk about fall perfection in a soup! Bacon adds the perfect touch of smokiness to this sweet style bisque, and the flavors are lick the bowl good.

In fact, both of my children devoured this bisque and wanted seconds! My oldest daughter boldly declaring this bisque as her new favorite soup of all time.

Not only does this Maple Bourbon Cream Sweet Potato Bisque taste absolutely amazing, but it’s so beautiful served in these Denby Kiln Organic Medium Pottery Bowls! When Denby approached me about making a fall soup to showcase their beautiful pieces I didn’t even hesitate! I am obsessed with these organic kiln bowls and I love the abnormal shape and the beautiful glaze work.

So, if you’re looking for beautiful and amazing quality kitchen pieces to add to your home collection, I highly recommend ordering from Denby! With the holidays quickly approaching their pieces would be the perfect display for your dinners, desserts or sides! I promise you wont be disappointed; their quality and craftsmanship are all top notch.

Speaking of the holidays… Can you believe Thanksgiving is already next week?! Time is surely flying and I for one am getting so excited for Christmas! (Christmas cookies, anyone?). I have so many festive holiday recipes to share with you all in the coming days and weeks. It’s truly the most wonderful time of the year!

Maple Bourbon Cream Sweet Potato Bisque Details

Perfect for the holidays, this bisque is spiced with cinnamon and layered with notes of bourbon- the perfect bowl of warming soup on a cold November evening.

Topped with rosemary bacon bits and toasted pecans- this Maple Bourbon Cream Sweet Potato Bisque is sweet, savory with hints of smokiness and fresh rosemary for some herbiness. The bourbon adds notes of oak, caramel, vanilla, and a touch of rye spice which totally put this lovely soup over the top!

Don’t skip the bourbon. Trust me- it’s a game changer.

Maple Bourbon Cream Sweet Potato Bisque Ingredients

We love that the main ingredient in this soup is sweet potatoes! Sweet potatoes are highly nutritious. Full of vitamins, fiber and minerals- sweet potatoes are an excellent choice to boost your immune system and leave you feeling great all winter long.

This lovely bisque is full of fall flavors! You just can’t go wrong with maple, cinnamon and bourbon. Simple ingredients come together to make this decadent bisque that is sure to become a staple for years to come.

Here is what you will need to get started:

sweet potatoes- the star of the show! Look for sweet potatoes that are firm without broken flesh. For this recipe I used 4 medium sized sweet potatoes.
maple- gives the sweet potato bisque its sweetness. Use only pure maple syrup for this recipe.
cinnamon- the cinnamon and maple get cooked down to make a thick, maple cinnamon ‘syrup’ that is so good!
chicken broth- homemade or store bought will work great. You can also use vegetable stock.
cream- heavy whipping cream. This is what will give the soup its creaminess!
bourbon– don’t skip the bourbon! It’s seriously a game changer in this sweet potato bisque and pairs so well with the maple and bacon.
butter– a little butter adds another layer of richness and silkiness.
bacon– look for thick cut, high quality applewood smoked bacon.
salt & pepper– to taste
nutmeg– a dash of nutmeg goes a long way and adds warmth and flavor to this bisque.
fresh rosemary– for this recipe I don’t recommend using dried rosemary. Fresh is best!

How to Roast Sweet Potatoes

Roasting sweet potatoes is so simple and the possibilities on how to use them after are endless! (Like this incredible Sweet Potato Casserole..)

Simply poke holes all over the sweet potatoes with a fork and bake for 1 hour at 400 degrees F until tender. Once the sweet potatoes are cooked through, slice them in half to cool.

When the sweet potatoes are cool enough to handle, use a spoon and scoop out the flesh, discarding the skins.

Pecans and Rosemary Bacon Topping

In a large skillet, melt 1 tablespoon of salted butter. Once melted, add the chopped pecans and toast until fragrant and golden, about 3-5 minutes. Remove the pecans to a plate and set aside.

Chop of bacon. Into the same skillet used for the pecans, cook the chopped bacon over medium high heat until crisp, about 5 minutes. During the last minute of cooking, add the chopped rosemary. Add the brown sugar and stir well. Remove the bacon rosemary bits to a plate lined with paper towels to absorb excess grease. Set aside.

Putting the Maple Bourbon Cream Sweet Potato Bisque Together

When the sweet potatoes are cool enough to handle, use a spoon and scoop out the flesh, discarding the skins. Using either a good blender or a kitchen food processor, add the sweet potato flesh to the blender with 1 cup of chicken or veggie broth.

Blend on high speed for 1-2 minutes until smooth and creamy.

Pour the sweet potato mixture into the pot with the thickened cinnamon-maple syrup. Add the remaining broth, nutmeg and season to taste with salt and pepper. Bring to a gentle simmer over medium heat, and cook for 10-15 minutes until slightly thickened. Stir in the cream, bourbon and butter and cook until it’s silky smooth, about 5 minutes more.

Ladle into soup bowls and top with rosemary bacon bits and toasted pecans. Serve immediately with some Cinnamon Cranberry Pecan Puff Pastry Pinwheels or The Easiest Rustic Artisan Bread to dip, if desired.

And that’s it! So easy, so delicious and so perfect for the holidays.

If you’re still needing some inspiration for turkey day, check out our Thanksgiving Holiday Menu Guide! I partnered with other fabulous bloggers to roundup some holiday staples that are sure to be new family favorites! You wont want to miss it.

We hope you love this Maple Bourbon Cream Sweet Potato Bisque as much as we do! If you make this soup, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂

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More Sweet Potato Recipes

Recipe

Maple Bourbon Cream Sweet Potato Bisque

3.75 from 4 votes

Print Pin Rate

Course: Appetizer, Main Course, Soup

Cuisine: American, French

Keyword: bisque, bourbon, maple, sweet potato

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Servings:

Ingredients

Maple Bourbon Sweet Potato Bisque

4 medium sweet potatoes
½ cup pure maple syrup
1 teaspoon ground cinnamon
3 ¼ cups chicken or vegetable broth
1 cup heavy whipping cream
2 tablespoons bourbon whiskey
1 dash nutmeg
2 tablespoons salted butter
salt & pepper, to taste

Rosemary Bacon Pecan Topping

1 tablespoon salted butter
¼ cup chopped pecans
4-5 strips thick cut, applewood smoked bacon, chopped
1 teaspoons fresh rosemary, finely chopped (stems discarded)
1 teaspoon dark brown sugar

Instructions

Preheat oven to 400 degrees F.
Poke the sweet potatoes all over with a fork and transfer to a parchment lined baking sheet. Roast the sweet potatoes for 1 hour, or until tender and they begin to ooze their sugars. With a shark knife, slice the sweet potatoes in half. Set aside to cool.
While the sweet potatoes are cooling, make the topping. In a large skillet heat 1 tablespoon of salted butter over medium high heat. Add the chopped pecans and toast until golden and fragrant, about 5 minutes. Be careful not to burn them! Once toasted, remove to a plate a set aside. Into the same skillet add the chopped bacon. Cook over medium heat until crispy and golden, about 5 minutes. In the last minute or cooking, add the fresh chopped rosemary. Add the brown sugar and stir well. Transfer the rosemary bacon bits to a plate lined with paper to towels to absorb excess grease. Set aside.
In a large dutch oven or soup pot, heat the maple syrup and cinnamon over medium high heat until it comes to a boil. Turn the heat down to a gentle simmer and allow the maple and cinnamon to cook down until it becomes a thick, honey like syrup stirring often. Remove from the heat and set aside.
When the sweet potatoes are cool enough to handle, use a spoon to scoop out the flesh. Discard the skins. Put the sweet potato filling into either a high powdered blender or food processor with 1 cup of the broth. Blend on high speed for 1-2 minutes until smooth and creamy. Pour the sweet potato puree into the pot with the cinnamon-maple syrup and stir well. Add the remaining chicken broth. Bring to a gentle simmer over medium heat and cook for 10-15 minutes, until slightly thickened.
Season the bisque with a dash of nutmeg and salt and pepper to taste. Add the bourbon whiskey and heavy whipping cream, and stir to combine. Allow to cook for 5 minutes more. Adjust any seasonings if needed. Ladle the bisque into serving bowls and top with desired amount of rosemary bacon bits and toasted pecans. ENJOY!