2 tablespoons butter

1 shallot, minced

1/2 cup diced sweet potato (1 small sweet potato)

1/2 cup white wine

1/2 cup corn kernels

1 cup heavy cream

1/2 cup diced red bell pepper or 1/4 cup diced sun dried tomatoes, drained




          Melt the butter in a saucepan, add the shallot and diced sweet potato and sauté 1-minute. Add wine and simmer over medium heat until it has nearly all evaporated, 5 to 6 minutes. Add 1/2 cup water and corn kernels. Heat to a boil and cook until the vegetables are soft, about 5 minutes. Add the cream and red peppers or sun dried tomatoes. Reduce the heat to low. Season to taste with salt and pepper. Keep warm over low heat for up to 8 minutes.