Golden Globes' Salt-Baked Heirloom Sweet Potatoes With Creamed Corn Glaze
Golden Globes' Salt-Baked Heirloom Sweet Potatoes With Creamed Corn Glaze
Serve these roasted sweet potatoes covered in a creamy corn glaze for a fantastic side dish.This recipe is courtesy of the Golden Globes.
Servings
0
servings
Ingredients
- 1 small okinawa sweet potato
- 1 small heirloom sweet potato
- 1 cup cream corn compote (see recipe below)
- 4 cup kosher salt
- 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
- 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.