Gingered Sweet Potato Bisque

Gingered Sweet Potato Bisque

Creamy sweet potato bisque with hints of ginger and sherry
Course Soups and Stews
Cuisine Asian
Keyword easy dinner recipes, sweet potato bisque
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 139 kcal
Author Adapted from The Frugal Gourmet Cooks American by Jeffrey Smith


  • 1 tablespoon olive oil
  • 1 medium onion finely minced
  • 1 clove garlic minced
  • 2-1/2 cups chicken stock homemade or low-sodium store bought
  • 1 teaspoon grated fresh ginger
  • 2 medium sweet potatoes cooked and peeled
  • 1/2 cup fat-free half and half
  • 2 tablespoons dry sherry
  • Kosher salt
  • White pepper
  • Chopped fresh chives or slivered crystallized ginger for garnish (optional)


  1. In a 2-quart saucepan, heat olive oil over medium heat. Add onions and garlic; sauté until onions are translucent and tender, about 5 minutes.
  2. Add stock and ginger. Use a potato ricer to grate sweet potatoes directly into saucepan. Stir. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring often.
  3. Add half and half and sherry. Season with salt and white pepper to taste. Stir well and turn off heat. Bisque will have some texture. If you prefer yours to be smoother, use an immersion blender or run it through a food processor. If soup is thicker than you want it to be, add more half and half or stock.
  4. Spoon into bowls and garnish with chives or crystallized ginger, if desired.