Creole Sweet Potatoes, Corn and Squash Bake

Recipe by Mirj2338
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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