1 ½ lb sweet potatoes, peeled and chopped into 1” cubes
2 T pure maple syrup
¼ tsp grated nutmeg
¼ tsp ground cinnamon
1 T extra virgin olive oil
½ c diced onions
1 c frozen corn kernels
1 T finely chopped fresh rosemary
Salt & freshly ground pepper to taste
 
*Cook the potatoes in boiling water until tender. Combine in a food processor with the maple syrup, nutmeg, and cinnamon. Using the pulsing switch, mix enough to cream the potatoes. Do not over process.
 
*In a sauté pan, heat the olive oil and add the onions. When translucent, add the corn and rosemary. Saute for 3 to 4 minutes.
 
*In a lg serving bowl, mix the potatoes and corn. Adjust the seasoning with salt and pepper.