Thanksgiving Side: Sweet Potato & Peanut Bisque

Now I love a good marshmallow sweet potato casserole, but this bisque recipe is killer. I promise, make this and no one around your holiday table will miss any jet-puffed high fructose corn syrup.

So if you're looking for something a little different without sacrificing rave reviews, try this. The flavor is so unique and different you'll wow your dinner guests and have them trying to pinpoint the ingredients. Oh yeah, and it's vegan. Great Aunt Mabel will never know what hit her.

Sweet Potato Bisque

Modified from Eating Well (original recipe)

2 large sweet potatoes, peeled and chopped into disks
1 tablespoon coconut oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice (I used an organic blend)
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
15 ounces vegetable broth (homemade chicken stock would be good here too, but not vegan, obvs)
1/4 cup natural peanut butter (I used Now and Again smooth unsalted)
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

Steam sweet potatoes until fork tender, set aside. Meanwhile, heat oil in a large saucepan or Dutch oven on medium-high heat. Add onions and cook until just browned. Add garlic and cook for another minute or two. Stir in veggie juice, green chilies, ginger, and allspice. Let boil gently for about 10 minutes. Toss in one half of your cooked sweet potatoes and peanut butter. With an immersion blender, blend until well combined.

(You can also do this in a food processor ahead of time - just blend the potatoes and peanut butter until creamy). Chop remaining potato into bite size pieces and toss that into the soup. Season with salt and pepper. Serve hot and garnish with cilantro.