details
- Serves 2 as main course or 4 as a first course
- Prep time: 25 minutes
- Total time: 45 minutes
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 tablespoon prepared minced garlic
- 3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
- 4-5 cups vegetable stock
- 1 medium jalapeño, seeded and finely chopped
- 1 can (15 ounce) corn kernels, drained
- 2 tablespoons maple syrup
- 1/2 tablespoon salt
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon black pepper
- pinch ground cinnamon
directions
In a large pot, heat oil over medium. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
Reduce heat and simmer until potatoes are soft, about 15 minutes. Using an immersion blender, purée contents until smooth.
Stir in jalapeño, corn, maple syrup, salt, cayenne, black pepper and cinnamon. Taste and adjust seasonings. Serve warm with bread.
Note: If you do not have an immersion blender, you can use a food processor or regular blender and purée contents of pot, in batches.