Inspired by the flavors of West Africa, this twist on a classic Kwanzaa dish from Eatingwell.com adds the healthy benefits of sweet potatoes with the delicious bite of hot green chiles! Garnished with some chopped peanuts or scallions, this warm, deeply flavorful dish will be a healthy hit as soon as it is served!
2 large sweet potatoes (10-12 ounces each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove of garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 (4 ounce) can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger1 teaspoon ground allspice
1 (15 ounce) can vegetable broth
½ cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish
Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
To make ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.
Serving Size: 1 1/2 cup
Total Fat: 16 mg
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