Halloween Purple Sweet Potato Chipotle Mash and Purple Sweet Potato Bisque Vegan RecipeNothing says Halloween like color combos of orange and black or purple and black. Well, my friends at Frieda’s Specialty Produce sent me some purple sweet potatoes just in time for Halloween and I had a blast creating some boo-tiful dishes, perfect for any Halloween get together! Be sure to check out last year’s recipes as well as the 2010 post for more scary inspiration!

Purple Sweet Potato Chipotle Mash

  • 4 tablespoons unsalted butter (vegan butter, if desired to be dairy free)
  • 1 cup whole milk (unsweetened soy milk, if desired to be dairy free)
  • 1/2 cup heavy cream (dairy free heavy cream = 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
  • 1 tablespoon chipotle chile puree
  • 5 large purple sweet potatoes boiled until just cooked through and peeled
  • 2 tablespoons pure maple syrup
  • 2 tablespoons agave
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground black pepper

Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.

While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, agave, cinnamon and salt and pepper and mix until combined.

Purple Sweet Potato Boo Bisque

  • 3 cups leftover purple sweet potato mash
  • 1 1/2 to 2 cups vegetable broth
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup sour cream (vegan sour cream, if desired to be dairy free)
  • 2 teaspoons chipotle in adobo puree
  • Salt and freshly ground black pepper
  • Fresh cilantro leaves, for garnish
  • Tortilla chips, coarsely crushed, for garnish

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup sour cream and more broth, if needed, and cook for 5 minutes.

Whisk together the remaining 1/4 cup of sour cream and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the sour cream mix, some cilantro leaves and some of the tortilla chips.

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