Tasty Attempts

Coconut Sweet Potato Bisque                                                  Anne Johnson

4 C. water                                                                        1-1/2 tsp. honey

2 large sweet potatoes (not yams)                                    2-1/2 tsp. sea salt

1 can (14-oz.) unsweetened coconut milk                        1/4 tsp. pumpkin pie spice

1 Tbsp. brown sugar                                                            1/2 tsp. fresh ground black pepper

1-1/2 tsp pure maple syrup

In a 4-qt. saucepan, combine water + sw pots (peeled + sliced 1/4 in).  Bring to boil and then reduce heat and simmer 15-20 min, till pots tender.  Heat to low. Mash pots in  water by hand.  Add next 7 ingred.  Simmer 15 minutes til thickens. In a small bowl combine 4-1/2 tsp water w/ 4-1/2 tsp. cornstarch.  Add to the soup w/ 1/8 tsp cayenne pepper.  Low heat 5 min longer.  Blend soup (1/2 at a time) on high for about a minute til completely smooth.  Transfer all of the puree back to the saucepan. Heat and serve.  Makes about 6-8 servings.