Posted by on Jan 15, 2015 in Eat | 1 comment

This February kicks off North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Chefs from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Stay tuned for the finalized list of participating chefs and artisans.

CockADoodleMoo is a popular food truck based in the Triangle. This food truck is owned and operated by Doug and Jolie Rollins. CockADoodleMoo’s focus is on traditional and global BBQ along with gourmet sandwiches featuring fresh, all natural and local ingredients. Chef Doug Rollins has shared his recipe for Ginger Thai NC Sweet Potato Bisque, which will be featured this February on the food truck. Try this recipe at home before “Signature Sweets” begins.

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Ginger Thai NC Sweet Potato Bisque
By: Chef Doug Rollins

Ingredients
2 tbsp coconut oil
1 ¼ cups onion, ¼” dice
1 tbsp garlic, minced
5 cups cooked NC Sweet Potatoes (6-8 large, approximately)
5 tbsp fresh ginger, grated
3 each 15 oz. cans coconut milk
2 ½ cups chicken stock
1 tbsp kosher salt
½ cup soy sauce
¼ cup fresh lime juice
1 tbsp red curry paste
½ cup cilantro, chopped
½ cup basil, chopped
Toasted coconut to garnish

Directions
Sweat the onions and garlic with the coconut oil until tender.
Add the ginger and cook until the aroma is apparent.
Add the sweet potatoes, chicken stock, coconut milk, soy, lime juice and curry paste. Bring to a boil then reduce to a simmer for 15-20 minutes.
Remove from heat and puree with an immersion blender.
Stir in half the cilantro/basil and reserve the other half for garnishing.

bisque-22Photo example from Honest Cooking