Sweet Potato Bisque

A easy and delicious way to use those leftover sweet potatoes.

By Molly O'Neill from Reader's Digest | November 2004

This low-calorie soup is perfect for the day after that big Thanksgiving meal.


  • 1 onion, minced
  • 1 tablespoon butter or oil
  • 4 cups cooked sweet potatoes
  • 2 cups low-sodium beef broth
  • 2 cups milk
  • 1 teaspoon rosemary
  • Juice from one-quarter of an orange
  • 1 teaspoon orange peel, minced
  • 1/8 teaspoon black pepper
  • Salt to taste

    How to make it 

  • 1

    In a large pot, soften the onion in the butter or oil. Add the sweet potatoes, broth, milk and rosemary; bring to a boil and simmer for 5 minutes. Add orange peel and orange juice; purée in a food processor or blender. Add black pepper and salt to taste. Serves 8.

Nutritional Information(per serving)

  • Calories: 170
  • Fat: 4g
  • Saturated Fat: 2g
  • Protein: 6g
  • Fiber: 4g

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