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Spicy Sweet Potato and Corn Soup for #SundaySupper

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Spicy Sweet Potato Corn Soup | Magnolia Days

What could be better than hot soup on a cold winter day? Or any day for that matter. I do tend to not have it as much in the summer though. A chilly, rainy day calls for a soup simmering in a big pot on the stove. The hardest part is deciding which one to make. Creamy? Broth-y? Ham stock? Chicken stock? Tomato-y? Decisions, decisions. When the temperature dropped recently, I thought of one I had been wanting to make for a long time – Spicy Sweet Potato and Corn Soup.

I never heard of sweet potato soup until a couple of years ago. You would think differently because of me growing up in the South and how sweet potatoes are so commonly used. It is probably because I’ve only had them sweet like baked ones with butter and cinnamon sugar on top, candied, or the quintessential casserole. Savory sweet potato recipes didn’t exist as far as I knew. Then one day I saw a spicy sweet potato soup on a menu and decided to give it a try. Wow. Savory, creamy-like, and with a kick of heat from peppers and spices. Yes, it went on my to-cook list immediately. It only took a couple of years for me to finally get around to making it.

A couple of notes about the spicy part. You can make it to your own degree of spicy. Like it hot? Add more jalapeno peppers or increase the amount of the cayenne pepper or Tabasco sauce. Prefer it mild? Cut down on the jalapenos and spices. You can always add more if it is not spicy enough. Oh, and I chopped the jalapenos to about the same size as corn kernels. I thought it gave an even texture and easier to for pepper heat sensitive people to handle. Biting/chewing on a big chunk of jalapeno could be too much for some folks.

How about some more soup recipes? Oh yea! It’s a Souper Sunday Supper and we have a whole bunch to share. There are all kinds including chicken, beef, pork, seafood, vegetable, and chilled soups:

Do The Chicken Dance (chicken {or other poultry} soups)

Where’s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

It’s a souper-palooza! Time to get out the soup pot and get cooking. There are so many I want to make before summer. Now to pick which one will be next. What kind of soup is your favorite?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Spicy Sweet Potato Corn Soup | Magnolia Days
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Spicy Sweet Potato and Corn Soup

A recipe for a spicy sweet potato and corn soup made with sweet potatoes, corn, vegetable broth, jalapenos, and various spices.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Renee

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 2 garlic cloves minced
  • 3 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 6 cups vegetable broth plus more if needed
  • 1 to 2 medium jalapenos seeded and finely chopped
  • 1 1/2 to 2 cups corn kernels
  • 2 teaspoons kosher salt
  • 3/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • 2 to 3 drops Tabasco sauce
  • Thin slices of jalapeno or green onions for garnish

Instructions

  1. In a large soup pot or dutch oven over medium heat, add the olive oil and onions and cook until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cover and simmer until the potatoes have softened, about 20 to 30 minutes.
  2. Using a blender, food processor, or immersion blender, puree the cooked ingredients. Return the puree to the pot and add the jalapeno pieces, corn, salt, cayenne, cumin, black pepper, cinnamon, nutmeg, and Tabasco. Stir to combine. Bring to a simmer and cook, covered, for 20 to 30 minutes. Stir occasionally. Add additional vegetable broth to desired consistency. It is a thick soup. Serve hot. Garnish with thin slices of jalapenos or green onions if desired.

Recipe Notes

A recipe for a spicy sweet potato and corn soup made with sweet potatoes, corn, vegetable broth, jalapenos, and various spices.

Recipe adapted from one on the Foodista website.

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Comments

  1. What a beautiful soup, Renee! And healthy too! I love the kick of the jalapeños and extra pop of color from the two extra slices on top. Pretty, pretty, pretty!

    Reply

  2. As a fan of sweet potatoes and the South, I am intrigued. Your addition of the jalapeños and Tabasco sauce has me doubly fascinated. Playing with sweet and savory is a masterful stroke, Renee. Congratulations!

    Reply

  5. Renee, you’ve taken an ordinary sweet potato soup to the next level (and beyond!). It sounds delicious…I think this is my favorite Sunday Supper ever!!!

    Reply

  8. Renee, this soup is simply lovely! What a unique flavor combination, and I’ve never tried sweet potato soup either. This soup is dinner party worthy 😉

    Reply

  16. I love sweet potato soup! One of the best things about it is that it can hit such a range of flavors and spice. My favorite is spicy – love your use of jalapenos!

    Reply

  18. I’m not a huge spicy food fan. I like a little to contrast another flavor (sweet and/or salt) so might I also suggest to cut the heat, use a different pepper? I really like anaheim or poblano peppers as a substitute for jalapenos.

    Reply

  21. I’ve heard of potato soup but don’t think I’ve ever had sweet potato soup. I know it has more vitamins than regular potato soup. Love the spicy touch too.

    Reply

    • Yes, sweet potatoes are loaded with vitamins and fiber too. I’ll probably eat even more of them now that I’ve discovered how great they are savory.

      Reply

  22. This sounds like an amazing soup, Renee. I love anything with sweet potatoes but unfortunately my DH is not a fan…maybe he won’t notice 😉

    Reply

  23. That looks really good. I do love soup and I have the benefit of several months of bitter cold New York winters to give me the chance to eat them constantly. 🙂 I haven’t tried sweet potato soup yet but it’s going on the list!

    Reply

    • Thanks Jennie! I found that spoon at this little market near my house. I’ve had it for the longest time and I don’t know why I haven’t used it in photos before now.

      Reply

  25. This looks great. I make a sweet potato soup with pears (sounds odd but it quite good) but I haven’t tried a spicy version and think this would be delicious. Snowy day here and your soup would be wonderful!

    Reply

  26. I love all the flavor combinations going on in this soup! I just found your blog and am already a fan! My husband and I are vegetable farmers and I love that you like getting your hands dirty as well 🙂

    Reply

    • Well, I ate two big bowls of it for dinner and a big bowl of it for lunch the next day. I froze the rest. I will enjoy every single drop of this soup.

      Reply

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