Maple Bourbon Cream Sweet Potato Bisque
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!
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Servings: 4
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!