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2 tablespoons margarine (or butter)
Melt butter. Sweat onion and leek until translucent. Toss sweet potato into pot and sauté until golden. Toss in corn without liquid.
When corn is fragrant, stir in the rest of the corn and liquid, and then the milk. Cook covered on a medium flame until the potato is completely soft.
Blend with immersion blender (or remove and use conventional blender or food processor) until sweet potato is completely pureed and corn is about half pureed. Add salt and pepper to taste.
It would probably also be good with some herbs, but I didn't get there with it yet...experiment.
Poster's Notes:
So, tonight I used up the last one, and decided to name it for my kind friend, it rocked (FYI, I made it pareve and cholesterol-free/lower fat using Earth Balance and Silk soy milk - but the dairy version is probably just as good...if not sinfully better - I served it with a simple green salad and a veggie terrine/mousse thing).
Posted by Jenni Person
Nutritional Info Per Serving: N/A
1 onion, diced
1 leek, halved and sliced
1 huge sweet potato, peeled and cubed
1 can corn, strained with liquid reserved with half the corn
3 cups soy milk (or milk, approximately)
Salt and pepper to taste
Well if you're anything like me, you still have things like huge sweet potatoes sitting around from Pesach that didn't make it into the Tzimmes. My excuse is that my dear friend Kim was helping me out that day as I was preparing for the first Seder while sick as a dog - she was super menschadich and offered to pick up some last minute ingredients. So I uncharacteristically (due to the awful cold) sent her off with a shopping list. She returned to my home with 6 sweet potatoes as I had asked - but they were each the size of...say...the Titanic.