Sriracha-Spiked Sweet Potato Bisque 4.000
I Spice Dec 18, 2009

The hot chili sauce perks up this soup from within and as a garnish.

Servings: 4 - 6
  • 1 tablespoon unsalted butter
  • 1 medium onion, cut into thin slices
  • 2 medium shallots, cut into thin slices
  • 2 medium cloves garlic, cut into thin slices
  • 4 medium sweet potatoes, peeled and cut into large dice
  • Water
  • 2 tablespoons Asian-style (spicy) chile sauce, such as Sriracha, plus more for drizzling
  • 3/4 cup heavy cream, plus more for drizzling
  • Maple syrup
  • Salt


Melt the butter in a large saucepan over medium-low heat. Add the onion, shallots and garlic; stir to combine, then cover and cook until the mixture begins to soften.

Add the potatoes and enough water to cover. Increase the heat to medium-high; bring to a boil, then cook for about 30 minutes until the potatoes are tender. Remove from the heat.

Transfer the mixture to a blender in small batches, pureeing it to a soup consistency with the center knob of the blender jar removed (and the center opening covered with a dish towel) to allow steam to escape. Return the soup to the saucepan over low heat; add the cream and hot chili sauce, stirring to mix well.

Add the maple syrup and salt to taste, stirring to combine; once the soup is heated through, divide among individual bowls and serve immediately, with a drizzle of the chili sauce and cream on each portion.

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Recipe Source

Adapted from a recipe by chef Joel Harrington of the CORE Kitchen & Wine Bar at the Ritz-Carlton in Dove Mountain, Ariz.

Tested by Monica Bhide.

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