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3 cups cubed, peeled sweet potato
2 tsp olive oil, divided
Kosher salt and fresh black pepper
1/2 large red onion, diced
2 large celery stalks, diced
1-1/2 tsp tomato paste
2 tsp dried thyme leaves
8 oz roasted corn kernels (I use Trader Joe's, frozen)
1 Tbsp roughly chopped fresh flat-leaf parsley or thinly sliced scallions, for garnish
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