Spicy Sweet Potato Corn Soup

READY IN: 45mins
Recipe by The8treKott

From the cookbook "Cooking Up a Storm: Recipes Lost and Found" edited by Judy Walker

Top Review by Sydney Mike

I'll readily admit to using only about 1/4 of the jalapeno & probably just half of the cayenne pepper, but other than that, the ingredient list & directions were followed! We really enjoyed the combo of yams & corn here, & the addition of 'kick' ingredients wasn't as overpowering as I thought it might be! VERY, VERY NICE SOUP! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Ingredients Nutrition


  1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
  2. Add sweet potatoes and vegetable stock and bring to a boil.
  3. Reduce heat and simmer until potatoes are soft, about 10 minutes.
  4. Remove from heat.
  5. Using an immersion blender or a food processor, puree contents of pot until smooth.
  6. Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.

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