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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


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


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.