Recipe: Sweet Potato Orange Bisque with Cinnamon Sour Cream (blender)

SWEET POTATO ORANGE BISQUE
WITH CINNAMON SOUR CREAM

1 can (29 ounces) orange sweet potatoes in light syrup (or 1 1/2 pounds peeled and cooked fresh sweet potatoes)
2 cans (11 ounces each) mandarin oranges in light syrup
1 cup water or half-and-half (or 1/2 cup water and 1/2 cup heavy cream)
2 teaspoons cinnamon
1/4 cup sour cream

Drain sweet potatoes, discarding liquid. Place half of the sweet potatoes in a blender. Add both cans of mandarin oranges along with their liquid. Puree until well blended. Pour mixture into a large saucepan.

Place remaining sweet potatoes and water and or cream into the blender and puree. Add to saucepan, and stir in 1 teaspoon cinnamon.

Cook over medium-high heat until heated through, about 5 to 10 minutes. Soup should be thick but pourable. If too thick, add water to thin.

Meanwhile, combine remaining cinnamon and sour cream in a small bowl.

Ladle soup into serving bowls. Top each with a dollop of cinnamon sour cream.

Makes 4 servings
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