Creole Sweet Potatoes, Corn And Squash Bake Recipe

Name: Creole Sweet Potatoes, Corn And Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g sweet potatoes, peeled; 350 g pale green squash, halved lengthwise (if you can't get pale green you can substitute dark green zucchini); 1 -2 tablespoon canola oil; 1 small onion, chopped (about 1/2 cup); 1 green bell pepper, cut in thin strips; 1 stalk celery, diced small; 2 cloves garlic, chopped; 1 (800 g) can diced tomatoes, drained; 1 bay leaf; 1 -2 teaspoon paprika; salt & freshly ground black pepper; 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme; 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon hot pepper sauce, to taste; 2 cups thawed frozen corn kernels

Servings: persons

350 g sweet potatoes, peeled
350 g pale green squash, halved lengthwise (if you can't get pale green you can substitute dark green zucchini)
1 -2 tablespoon canola oil
1 small onion, chopped (about 1/2 cup)
1 green bell pepper, cut in thin strips
1 stalk celery, diced small
2 cloves garlic, chopped
1 (800 g) can diced tomatoes, drained
1 bay leaf
1 -2 teaspoon paprika
salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon hot pepper sauce, to taste
2 cups thawed frozen corn kernels

1
Preheat the oven to 190u00b0C.
2
Add the sweet potatoes to a saucepan of boiling water.
3
Simmer uncovered over medium heat for 6 minutes.
4
Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
5
Drain and rinse the vegetables with cold water.
6
Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
7
Heat the oil in a medium saute pan.
8
Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
9
Add garlic and cook for another 1/2 minute.
10
Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
11
Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
12
Discard the bay leaf.
13
Add the oregano, thyme and hot sauce to taste.
14
Add the squash, corn and sweet potatoes to the sauce.
15
Season to taste with salt and pepper.
16
Spoon into a 2-liter casserole.
17
Cover and bake for 25 to 30 minutes or until the vegetables are tender.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 350 g sweet potatoes, peeled, 350 g pale green squash, halved lengthwise (if you can't get pale green you can substitute dark green zucchini), 1 -2 tablespoon canola oil, 1 small onion, chopped (about 1/2 cup), and more.

Yes, Creole Sweet Potatoes, Corn And Squash Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Sweet Potatoes, Corn And Squash Bake

How did you like this recipe?

Frequently Asked Questions