Sweet Potato, Corn And Jalapeno Bisque

More from this source
Washington Post


Add a comment


1 tablespoon peanut oil

1 cup chopped onions

2 large cloves garlic, minced

6 medium (about 5 pounds) sweet potatoes, preferably Jewel or Beauregard, peeled and cut into 1-inch cubes

8 cups vegetable or chicken stock

2 cups fresh or frozen corn kernels

1 to 2 medium jalapeño peppers (or to taste), stemmed, seeded and finely chopped

1/4 cup molasses

Kosher salt

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Pinch ground cinnamon

3 scallions, green parts only, finely chopped, for garnish

You might also like

Snappy Sweet Potato & Black Bean Stew With Avoc...
Cheeky Kitchen
Sweet Potato Cornbread
Gluten Free Goddess
Sweet Potato Pot Pie Recipe
101 Cookbooks
Spiralized Mexican Sweet Potato Casserole
Skinny Taste
Sweet Potato, Red Bean + Kale Enchiladas W/ Smo...
Veggie Num Num
Sweet Potato Shepherd’s Pie
Spoon Fork Bacon
Sweet Potato Biscuits
Bon Appetit
Sweet Potato And Brie Flat Bread
Real Simple
Sweet Potato Chowder
Real Simple
Corn Soup
The Dr. Oz Show