A question about a recipe: Creamy Carrot Ginger Bisque with Cashew Cream

I have a question about the recipe "Creamy Carrot Ginger Bisque with Cashew Cream" from Gena Hamshaw. How about using sweet potatoes for Russets?

  • 1278 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
ATG117
ATG117 January 25, 2014

It seems like the russet in the recipe is meant to give body, rather than flavor. But a sweet potato should certainly work. You can probably even up the carrots and leave the potatoes out.

Review our Code of Conduct
Don't send me emails about new comments
Tony Rice
Tony Rice January 25, 2014

Thought so. Thanks.

Review our Code of Conduct
Don't send me emails about new comments
dymnyno
dymnyno January 25, 2014

It would probably work, but that is not what the recipe specifies so don't expect it to taste like the recipe is supposed to taste.

Review our Code of Conduct
Don't send me emails about new comments
LE BEC FIN
LE BEC FIN January 26, 2014

i think sweet potato would make it like sweet on top of sweet. i'd suggest white potatoes or jerusalem artichoke or celery root for more neutral nutty flavor and starchy consistency. ymmv.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52