2 large sweet potatoes baked
1 small onion, 1/4-inch diced
2 tbsp olive oil
1 qt chicken or vegetable stock
2 cups cooked chicken, cubed
1.5 cups whole corn kernels
2 tsp minced jalapenos
1/2 cup heavy cream
1 tsp salt
chopped scallions, for garnish
Peel baked sweet potatoes; discard skin and puree.
In soup pot, saute onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.
Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.
To serve, ladle into bowls and garnish with chopped scallions.
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