![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ICotSxMk5jrT99_wKNWRjkfJpFo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9398648-ecc5edca95a94937b79990e1fdecabaf.jpg)
Ingredients
-
2 sweet 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
-
1 bay leaf
-
1 teaspoon salt
-
1 potato, peeled and cubed
-
2 tablespoons chopped fresh parsley
Directions
-
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
-
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.
-
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.
-
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.
-
Once the potato is tender, remove and discard the bay 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.
Nutrition Facts (per serving)
143 | Calories |
3g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 143 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Sodium 434mg | 19% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 3g | 6% |
Vitamin C 11mg | 12% |
Calcium 43mg | 3% |
Iron 1mg | 6% |
Potassium 459mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.