Ingredients
- 1 large or several small sweet potatoes
- 14 ounces corn kernels, fresh, frozen or canned (drained)
- 2 cups gluten-free corn flakes
- ½ cup chopped onion
- ½ cup chopped green and red capsicum (bell pepper)
- 2 tablespoons margarine
- 1 cup grated low-fat tasty cheese
- ¼ cup sharp Parmesan, grated
- a few pieces of lemon grass
- salt and freshly ground pepper to taste
Make it step by step
- Boil the sweet potatoes in water containing lemon grass.
- When they're soft, fish out the lemon grass and throw it away.
- Mash the sweet potatoes.
- You need two cups of mashed sweet potato.
- Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan.
- Do not brown.
- Stir in corn and sweet potato and half the cornflakes.
- Blend all together and put in greased casserole dish.
- Sprinkle over the top in this order: remaining corn flakes, Parmesan cheese and grated tasty cheese.
- Bake uncovered in a 350°F oven for about 45 minutes until nicely browned on top.
- Reheats well.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.