Sweet Potato, Corn And Jalapeno Bisque

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Washington Post

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Ingredients

1 tablespoon peanut oil

1 cup chopped onions

2 large cloves garlic, minced

6 medium (about 5 pounds) sweet potatoes, preferably Jewel or Beauregard, peeled and cut into 1-inch cubes

8 cups vegetable or chicken stock

2 cups fresh or frozen corn kernels

1 to 2 medium jalapeño peppers (or to taste), stemmed, seeded and finely chopped

1/4 cup molasses

Kosher salt

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Pinch ground cinnamon

3 scallions, green parts only, finely chopped, for garnish

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