Sweet Potato, Corn and Jalapeño Bisque

Ingredients

1 tablespoon peanut oil

1/2 cup chopped onions

2 teaspoons minced garlic

3 pounds medium sweet potatoes (about 2 ½ total), peeled and cut into 1-inch cubes

4 cups vegetable or chicken stock

1 medium jalapeño, seeded and finely chopped

1 cup fresh or frozen corn kernels

2 tablespoons molasses

1/2 tablespoon kosher salt

1/4 teaspoon ground cayenne

1/4 teaspoon black pepper

Scant pinch ground cinnamon

Finely chopped scallions, green parts only.

Preparation

In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.

Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.

Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.