Sweet Potato Vichyssoise Shooters Recipe

By admin |

By: Saira Malhotra

In honor of Thanksgiving and Meatless Monday, I’ve created the ultimate savory appetizer for your upcoming Thanksgiving dinner. These Vichyssoise shooters have a Thanksgiving twist with the addition of our Fall friend, the Sweet Potato.  If you are imagining a candied-like soup, this isn’t going to be it. These shooters come alive with a dash of cayenne and a pinch of curry powder waking up even the most dormant palate. Pour into shot glasses and garnish with a light sprinkle of cilantro. Warning: your guests might get themselves over the limit on these.

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3 cups sliced leeks, white and light green parts
3 cups peeled and roughly chopped sweet potatoes
2 tablespoon of butter
6 vegetable stock
1 1/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche
Nutmeg, pinch
Curry powder, pinch
Cayenne, scarce pinch
Cilantro leaves, for garnish


Photo: freakgirl

  1. Saute the sweet potatoes in butter until they get a little color. Add the leeks and saute until they soften.
  2. Add the stock, bring to a boil, reduce to a simmer (approx. 25 mins).
  3. Season with salt, curry powder, cayenne, and nutmeg and puree using an immersion blender, or blend the solids (with very little liquid) in the food processor.
  4. When cool, whisk in the cream and creme fraiche.
  5. Pour into shot glasses.