Food & dining

Recipe for Sweet potato bisque with orange, chipotle, and spiced pecans

Serves 4

Ariel’s Restaurant chef and co-owner Lee Duberman offers this spicy bisque as an intro to a foraged and Vermont-sourced meal.


1tablespoon maple syrup
1teaspoon ancho chili
powder (optional)
½teaspoon ground cumin
¼teaspoon salt
½teaspoon black pepper
1cup pecans

Set the oven at 375 degrees. Line a rimmed baking sheet with parchment paper.


2. In a bowl, combine the maple syrup, chili powder, if using, cumin, salt, and black pepper. Stir well. Add the nuts and toss well to coat them all over.

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3. Arrange the nuts in one layer on the sheet. Bake for 10 minutes or until lightly browned. Cool completely on the sheet.


3medium sweet potatoes
1tablespoon olive oil
½medium white onion, coarsely chopped
1leek (white part only), thinly sliced
Salt and pepper, to taste
1clove garlic, finely chopped
1teaspoon ground
½teaspoon ground
½canned chipotle in adobo, chopped
1cup orange juice
4cups water
1tablespoon cider vinegar
2tablespoons maple syrup
½cup sour cream thinned with 1 tablespoon heavy cream (optional)

1. Set the oven at 375 degrees. Roast the sweet potatoes for 1 hour or until tender when pierced with a skewer. Remove from the oven. When cool enough to handle, peel and mash lightly.

2. In a soup pot over medium-high heat, heat the olive oil. Add the onion, leek, salt, and pepper. Cook, stirring often, for 8 minutes. Add the garlic, coriander, and cinnamon. Cook, stirring, for 1 minute more.


3. Add the sweet potatoes, chipotle, orange juice, water. Bring to a boil, lower the heat, and simmer for 20 minutes. Remove from the heat. Stir in the vinegar and maple syrup.

4. Working in batches, puree the soup in a blender until smooth. Return soup to the pot and heat, stirring often, until it just comes to a boil. Add more water if the soup seems too thick. Taste for seasoning and add more salt and pepper, if you like.

5. Ladle into bowls and add a swirl of the sour cream mixture, if using, and sprinkle with pecans. Adapted from Ariel’s Restaurant