Serves 4

Ingredients

• 2 Tbsp. Natural Butter Olive Oil
• 4 slices thick-cut bacon, diced
• 2 cups sweet potatoes, peeled and diced
• 1 shallot, minced
• 1 tsp. granulated roasted garlic
• ½ cup red bell pepper, diced
• ½ tsp. dried thyme
• ¼ tsp. dried sage
• 1 bay leaf
• Sea Salt and Smoked Black Pepper, to taste
• ¼ cup all-purpose flour
• 2 tsp. Indian Yellow Curry
• 1 (15 oz.) can corn, drained
• 2 cups vegetable or chicken stock
• 1 cup heavy cream
• 2 Tbsp. Fig Dark Balsamic
• 2 tsp. dried chives

Directions

In a stockpot or large saucepan, heat the Natural Butter Olive Oil over medium heat. Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.

Add the sweet potatoes, shallot, granulated roasted garlic, and red bell pepper. Cook for about 3 minutes, or until the shallot is translucent. Stir in the thyme, sage, bay leaf, Sea Salt, and Smoked Black Pepper.

Sprinkle the flour and Indian Yellow Curry over the vegetables and cook for 2 minutes, stirring constantly.

Add the corn, stock, heavy cream, and Fig Dark Balsamic. Bring to a gentle simmer, then cover and cook for about 20 minutes, or until the sweet potatoes are tender.