*Sweet Potatoes:  3 cups of sweet potatoes is approximately 4 medium-sized sweet potatoes weighing between 7.5 oz. to 10 oz. each.  It is not an exact science; you can have a little more than 3 cups mashed or a little less.

*Slightly Mashed Sweet Potatoes for Measuring:  We baked 4 medium-sized sweet potatoes, then allowed them to slightly cool, removed the skins and placed them into a bowl.  We slightly mashed them so we could pack them into measuring cups.  The heat from the baked sweet potatoes warms the corn when processed in the food processor.

*Left-over Sweet Potatoes:  This recipe works equally well with left-over and refrigerated sweet potatoes.  Just remove the sweet potato skins, place them into a bowl and slightly mash them to measure them into measuring cups.  If using refrigerated sweet potatoes, heat the sweet potatoes before placing them into the food processor.  The heat from the sweet potatoes also heats the corn so you can eat it right away.

*Corn:  You can use canned corn, fresh corn, or frozen corn. The amount of corn is approx. 1 3/4  to 2 cups of corn. If using fresh corn (blanch it first) or frozen corn, heat until hot, then add to the food processor.  The corn adds a slight buttery taste and also adds some extra sweetness.

*Optional Sea Salt and Black Pepper:  Our family was totally divided over if it was necessary to add sea salt and black pepper.  Our suggestion is to leave it out and add to individual servings if needed.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  3 to 4

*Storage:  Refrigerate and use within 7 days.