Golden Globes' Salt-baked Heirloom Sweet Potatoes With Creamed Corn Glaze Recipe

How to make it

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• This recipe is courtesy of the Golden Globes.
• Directions
• For the Sweet Potato
• Cover the sweet potatoes with kosher salt and bake at 400 degrees F until soft, approximately 20 minutes. Cut with warm compote and broil until brown. Serve on plate with fricassee of winter vegetables.
• For the Corn Compote
• In a pot, sauté the corn, oil, and shallots on low simmer with no color (do not brown). Cook until corn is tender. Blend 1/4 of the corn in a blender and add cream. Add it back to the remaining of the kernels, mix, and add salt and pepper to taste. Glaze the sweet potatoes with this compote.
• Nutrition
• Calories per serving:
• 774 kcal
• Daily value:
• 39%
• Servings:
• 1 Carbohydrate, by difference 37 g
• Protein 14 g
• Total lipid (fat) 68 g
• Vitamin A, IU 3632 IU
• Vitamin A, RAE 482 µg
• Vitamin B-6 1 mg
• Vitamin C, total ascorbic acid 331 mg
• Vitamin D 88 IU
• Vitamin E (alpha-tocopherol) 10 mg
• Vitamin K (phylloquinone) 5 µg
• Alanine 1 g
• Arginine 1 g
• Ash 3 g
• Aspartic acid 2 g
• Calcium, Ca 246 mg
• Carotene, beta 74 µg
• Cholesterol 118 mg
• Choline, total 34 mg
• Fatty acids, total monounsaturated 30 g
• Fatty acids, total polyunsaturated 6 g
• Fatty acids, total saturated 23 g
• Fatty acids, total trans 1 g
• Fatty acids, total trans-monoenoic 1 g
• Fiber, total dietary 7 g
• Fluoride, F 6 µg
• Folate, DFE 84 µg
• Folate, food 84 µg
• Folate, total 84 µg
• Glutamic acid 2 g
• Iron, Fe 4 mg
• Isoleucine 1 g
• Lactose 7 g
• Leucine 1 g
• Lysine 1 g
• Magnesium, Mg 74 mg
• Manganese, Mn 1 mg
• Niacin 9 mg
• Pantothenic acid 1 mg
• Phenylalanine 1 g
• Phosphorus, P 288 mg
• Phytosterols 124 mg
• Potassium, K 848 mg
• Proline 1 g
• Retinol 356 µg
• Riboflavin 1 mg
• Selenium, Se 11 µg
• Serine 1 g
• Sodium, Na 176 mg
• Sugars, total 7 g
• Threonine 1 g
• Valine 1 g
• Vitamin D (D2 + D3) 2 µg
• Vitamin D3 (cholecalciferol) 2 µg
• Water 907 g
• Zinc, Zn 1 mg