Local Recipe: Sweetpotato Bisque with Apple Salsa From Chef Jason Smith

Chef Jason Smith uses sweetpotatoes from Scott Farms in this recipe for Sweetpotato Bisque with Apple Salsa.

Meet the Farmer

Linwood Scott of Scott Farms is a sixth-generation farmer in Lucama. His farm grows sweetpotatoes, tobacco, wheat, soybeans and corn. “Working with Jason was a natural progression as we began to explore the uses of our products in new and delicious ways,” Scott says. “Jason is a firstclass person and a fantastic chef. He fits in well with us being a locally owned, family business. He is a strong advocate for local agricultural products, and we appreciate and applaud that from him.”

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See more: International Trade Revolutionizes NC Sweet Potato Industry

Meet the Chef

Chef Jason Smith has been making a culinary impact in Raleigh since he opened 18 Seaboard in 2006. The restaurateur now runs Cantina 18 and Harvest 18. A Farm Bureau member, Smith partners with local farms like Scott Farms in Lucama to source ingredients for his recipes. To learn more about Chef Jason Smith and his restaurants, visit 18restaurantgroup.com.

Recipe: Sweetpotato Bisque with Apple Salsa

Makes: 2 quarts bisque

Ingredients

Sweetpotato Bisque:

• 2 large sweetpotatoes, peeled and
• chopped
• 2 sticks (1 cup) butter
• 1 ó quarts heavy cream
• 5 sprigs fresh oregano
• Texas Pete hot sauce (to taste)
• 1 poblano pepper, seeded and
• chopped
• 1 tablespoon garlic
• Salt and pepper, to taste

Apple Salsa:

• 1 large apple, diced
• (I recommend Granny Smith,
• Gala or Honeycrisp apples)
• . red onion, diced
• 1 tablespoon cilantro, chopped
• . red bell pepper, diced
• 1 tablespoon lemon juice
• 1 pinch of garlic

Instructions

1. To make the bisque, add all ingredients into a pot and bring to a boil.
2. Once sweetpotatoes are soft and pierced easily with a knife, remove pot from heat.
3. Transfer to a blender and blend to desired consistency. If needed, add more heavy cream to thin out bisque.
4. To make the salsa, chop all ingredients and add to mixing bowl. Mix thoroughly and let sit for a couple minutes to allow flavors to meld. 5. To serve, pour bisque into bowls and garnish with apple salsa.

See more: Vivian Howard’s Recipes From A Chef’s Life