Smokey Sweet Potato Cauldron
Ingredients:
- 6 slices thick-cut bacon, 1/2-inch pieces
- 1 cup sweet onion, diced
- 3/4 cup celery, diced
- 3 medium sweet potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 tsp. salt,
- 1 tsp. thyme
- 1 tsp. smoked paprika
- 1 tsp. black pepper
- 3 cups chicken broth
- 13 oz can coconut milk
- 3 cups baby spinach
- 1 cup frozen corn
Directions:
- Cook bacon slices in a large heavy-bottomed pot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered out and the bacon is crisp, about 10 minutes.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate. Add onion and celery stalks to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Stir in sweet potatoes, garlic cloves, salt, thyme, smoked paprika and black pepper. Cook until the garlic is fragrant, about 3 minutes.
- Stir in chicken broth and bring to a boil. Reduce heat to maintain a simmer and cook 12 to 15 minutes. Stir in coconut milk, baby spinach and frozen corn kernels. Cook for an additional 1 to 2 minutes.
- Taste and season as needed. Serve garnished with the reserved bacon.
