1. Preheat oven to 425 degrees Fahrenheit.

2. Place cubed purple sweet potatoes on a parchment lined baking sheet and sprinkle ½ teaspoon salt.

3. Place potatoes in the oven to roast, tossing every 10 to 15 minutes while cooking (this will help to ensure an even bake and caramelization) for a total of 25 to 35 minutes, until fork tender.

4. Place two teaspoons of grapeseed oil in a medium size skillet and sauté the corn and red bell pepper until tender. Set aside.

5. In a large pot over medium heat, add 1/2 cup vegetable broth. Add onion and cook for 5-7 minutes, until it begins to brown. Add garlic, cook for 1-2 minutes, until fragrant (don’t let burn).

6. Add to pot, 2 cups sweet potatoes, remaining vegetable broth, coconut milk, smoked paprika and pepper. Stir to combine.

7. Using an immersion blender, blend chowder base until completely smooth. Alternatively, transfer the chowder base to a blender to blend until completely smooth.

8. Add remaining 2 cups cubed purple sweet potatoes, sautéed corn, red bell pepper and heat. Stir in fresh dill last.

9. Garnish with toasted pumpkin seeds, fresh dill and serve.

A Votre Sante

Purple Sweet Potato and Corn Chowder

Ingredients

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