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. 

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.