This recipe is for a hearty winter soup which features sweet potatoes.
Sweet Potato Corn Chowder
2 sweet potatoes, peeled and cubed
1 tablespoon oil (sunflower oil which we get from our CSA farm is good)
12 oz. frozen corn kernels, thawed
Remove the bay leaf. Stir in the corn kernels and sweet potatoes. Return to a simmer and check for seasonings. Sprinkle with the parsley.
Adapted from allrecipes.com
Note: You could also add some chopped bacon (2-3 slices) to the pan when sauteeing the celery and onion. Another possibility would be to add some chopped leftover ham to the soup when adding the corn and sweet potatoes.