Cover the sweet potatoes with kosher salt and bake at 400 degrees F until soft, approximately 20 minutes. Cut with warm compote and broil until brown. Serve on plate with fricassee of winter vegetables.
In a pot, sauté the corn, oil, and shallots on low simmer with no color (do not brown). Cook until corn is tender. Blend 1/4 of the corn in a blender and add cream. Add it back to the remaining of the kernels, mix, and add salt and pepper to taste. Glaze the sweet potatoes with this compote.