Sweet Potato & Corn Casserole

Sweet Potato and Corn Casserole2

Cornflakes gives this a crunchy topping.

Sweet Potato and Corn Casserole2

Sweet Potato & Corn Casserole
Prep time:
Cook time:
Total time:
Serves: 4
Cornflakes gives this a crunchy topping.
  • 3 sweet potatoes, peeled & cubed
  • 1 stock of lemon grass
  • 14 ounces corn
  • ½ cup onion, chopped
  • ½ cup green and red pepper, chopped
  • 2 Tbsp margarine or butter
  • 1 cup old white cheddar cheese, grated
  • ¼ cup Parmesan, grated
  • Salt and pepper to taste
  • 2 cups GF cornflakes, crushed
  • 2 Tbsp butter or margarine
  1. Boil the sweet potatoes in water containing lemon grass. When they're soft, throw out the lemon grass, then drain and mash the potatoes (need 4 cups).
  2. In a fry pan, sauté onions and peppers in 2 tablespoons of margarine until soft. Then stir in corn and sweet potato. Blend all together and put in greased casserole dish.
  3. Sprinkle over the top in this order: Parmesan cheese then grated cheese, followed by the cornflakes that have been mixed with the 2 tablespoons of melted butter.
  4. Bake uncovered at 350°F for about 45 minutes until nicely browned on top.
Tips: You can use pumpkin in this recipe instead of the sweet potatoes, but leave out the lemon grass. Look for cornflakes which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made or from health shop).



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