• 2sweet potatoes, peeled and cubed
  • 1 tablespoon corn oil
  • salt and pepper to taste
  • 1 (12 ounce) package frozen corn kernels, thawed
  • 1 cup water
  • 1 tablespoon corn oil
  • 1 ½ cups finely diced celery
  • 1 cup diced red onion
  • ¼ cup shallot, minced
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme leaves
  • 3 cups vegetable broth
  • 1bay leaf
  • 1 teaspoon salt
  • 1potato, peeled and cubed
  • 2 tablespoons chopped fresh parsley
  • Directions

  • Step 1

    Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9×13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.


  • Step 2

    Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.

  • Step 3

    Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.

  • Step 4

    Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.

  • Step 5

    Once the potato is tender, remove and discard thebay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

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