Recipe courtesy of the North Carolina SweetPotato Commission Servings: 6

2 – Large sweetpotatoes, baked

1 – Small onion, 1/4-inch diced

2 – Tablespoons olive oil

1 – Quart chicken or vegetable stock

2 – Cups cooked chicken, cubed

1-1/2 – Cups whole corn kernels

2 – teaspoons minced jalapenos

1/2 – Cup heavy cream

1 – teaspoon salt Chopped scallions, for garnish Directions: Peel baked sweetpotatoes; discard skin and puree.

In soup pot, saute onion in butter until softened. Add pureed sweetpotato 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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