Follow these steps for perfect results
sweet potatoes
peeled and cubed
vegetable oil
vegetable oil
corn kernels
drained
cream-style corn
garlic clove
crushed
celery ribs
diced
red onion
diced
shallot
minced
tomato paste
vegetable broth
bay leaf
potato
cubed
milk
salt
pepper
Preheat oven to 425 degrees.
Line a broiling pan with foil.
Spread the cubed sweet potato in a single layer on the prepared pan.
Drizzle with 1 tablespoon of vegetable oil.
Roast for 15-20 minutes, turning once halfway through.
Heat 1 tablespoon of vegetable oil in a soup pot over medium heat.
Add the diced red onion, crushed garlic clove, diced celery ribs, and minced shallot to the pot.
Cook until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute.
Pour in the vegetable broth.
Add the cream-style corn and bay leaf.
Bring to a boil.
Add the cubed potato.
Cover and simmer for 25-30 minutes, or until the potato is tender.
Add the roasted sweet potatoes, whole corn kernels, and milk or cream.
Stir well to combine.
Season with salt and pepper to taste.
Serve and enjoy!
Expert advice for the best results
Roasting the sweet potatoes enhances their natural sweetness.
Adjust the amount of cream or milk to your preferred consistency.
For a spicier soup, add a pinch of cayenne pepper.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead and reheated.
Garnish with a swirl of cream or a sprinkle of fresh herbs.
Serve with crusty bread or a side salad.
The acidity cuts through the richness of the soup.
Discover the story behind this recipe
Sweet potato soup is a popular dish in Southern cuisine, often served during holidays and special occasions.
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