Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 large Yellow onion, finely diced (150g)
  • 1 Red bell pepper, diced (120g)
  • 2 cloves Garlic, minced
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (1g) Cumin
  • 3 large Sweet potatoes (900g), peeled and cut into 1/2-inch cubes
  • 4 cups (950ml) Low-sodium vegetable broth
  • 1 cup (150g) Fresh or frozen corn kernels
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Cracked black pepper
  • 1/2 cup (120ml) Heavy cream
  • 1 cup (115g) Sharp cheddar cheese, shredded
  • 1 tbsp (15ml) Fresh lime juice
  • 2 Green onions, sliced for garnish

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for 5 minutes until the onion is translucent and the pepper is softened.
  2. Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute until the aroma fills the room.
  3. Add the cubed sweet potatoes and stir to coat them in the spiced butter.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 15 minutes until a fork easily pierces the potatoes.
  6. Use a potato masher to crush about one third of the potatoes directly in the pot.
  7. Stir in the corn kernels, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer for 3 more minutes.
  8. Turn the heat to low. Stir in the heavy cream and shredded cheddar.
  9. Stir until the cheese is melted. Turn off the heat and stir in the lime juice.