SWEET POTATO CORN RECIPES

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SWEET POTATOES AND CORN | RACHAEL RAY IN SEASON



Sweet Potatoes and Corn | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Categories     Thanksgiving

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Number Of Ingredients 9

1?½ pounds sweet potatoes, peeled and cubed
4 ears corn, kernels cut from the cob
¼ cup vegetable oil
2?½ tablespoons fresh lime juice
2 teaspoons finely chopped shallot
2 teaspoons chili powder
1 teaspoon salt
? teaspoon pepper
3 tablespoons chopped fresh basil

Steps:

  • In a pot of boiling, salted water, cook the sweet potatoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
  • In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potato, corn and basil; toss to coat.

SWEET POTATO-CORN CHOWDER RECIPE | ALLRECIPES



Sweet Potato-Corn Chowder Recipe | Allrecipes image

A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!

Provided by Ashley Rose

Categories     Soups, Stews and Chili Recipes    Chowders    Corn Chowder Recipes

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 17

4 sweet potatoes
2 tablespoons butter
2 carrots, peeled and diced
2 ribs celery, chopped
½ large sweet onion (such as Vidalia®), diced
2 cloves garlic, chopped
5 cups vegetable stock
1?? cups light cream
1 (11 ounce) can creamed corn
3 tablespoons brown sugar
½ tablespoon ground coriander
1 teaspoon crushed red pepper flakes
½ teaspoon soy sauce
½ teaspoon red wine vinegar
½ teaspoon ground ginger
1 (10 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Steps:

  • Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
  • Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
  • Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
  • Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
  • Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
  • Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Nutrition Facts : Calories 368.7 calories, CarbohydrateContent 42.4 g, CholesterolContent 69.1 mg, FatContent 21.6 g, FiberContent 5.4 g, ProteinContent 5 g, SaturatedFatContent 12.9 g, SodiumContent 558.5 mg, SugarContent 14.5 g

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