Sweet Potato Bisque

Holly Clegg
  • Yield: 4 servings


1tablespoon butter
1-- onion, chopped
3cups (1/2-inch) chunks peeled sweet potatoes (yam)
2cups canned chicken or vegetable broth
1/2teaspoon dried thyme leaves
1/8teaspoon cayenne
1cup skim milk
-- Salt and pepper


  1. In a large nonstick pot, melt butter and sauté onion until tender, about 4 minutes.  Add sweet potato and chicken broth and bring to a boil. Reduce heat and simmer, covered, 15 minutes, or until potatoes are tender. 
  2. Pour mixture into a food processor and blend until smooth; return to pot. Add thyme, cayenne and milk and cook over low heat just until heated through.  Addsalt and pepper. Makes 4 cups.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 156
  • Fat 3g
  • Saturated Fat 2g
  • Cholesterol 9mg
  • Sodium 296mg
  • Carbohydrate 27g
  • Fiber 4g
  • Protein 5g