4
1 rating

Golden Globes' Salt-Baked Heirloom Sweet Potatoes with Creamed Corn Glaze

Eat sweet potatoes like your favorite celebrities do!

Serve these roasted sweet potatoes covered in a creamy corn glaze for a fantastic side dish.

This recipe is courtesy of the Golden Globes

Ingredients

For the Sweet Potato

  • 1 small Okinawa sweet potato
  • 1 small heirloom sweet potato
  • 1 cup cream corn compote (see recipe below)
  • 4 Cups kosher salt

For the Corn Compote

  • 2 ears of white corn, shucked and cut off the cob, approximately two cups
  • 1/2 Cup heavy cream
  • 1 whole shallot, chopped
  • 1 1/2 Ounce grapeseed oil
  • Salt and pepper, to taste

Directions

For the Sweet Potato

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.

For the Corn Compote

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. 

Nutritional Facts
Servings4
Calories Per Serving336
Total Fat23g35%
Sugar8gN/A
Saturated8g41%
Cholesterol41mg14%
Protein5g10%
Carbs33g11%
Vitamin A587µg65%
Vitamin B60.3mg12.8%
Vitamin C8mg14%
Vitamin D0.2µg0.1%
Vitamin E4mg18%
Vitamin K5µg6%
Calcium52mg5%
Fiber5g19%
Folate (food)50µgN/A
Folate equivalent (total)50µg12%
Iron1mg6%
Magnesium54mg13%
Monounsaturated5gN/A
Niacin (B3)2mg9%
Phosphorus132mg19%
Polyunsaturated8gN/A
Potassium527mg15%
Riboflavin (B2)0.1mg7.3%
Sodium471mg20%
Thiamin (B1)0.2mg14.2%
Zinc0.7mg4.7%