Sweet Potato & Corn Casserole
Cornflakes gives this a crunchy topping.
Ingredients
- 3 sweet potatoes peeled & cubed
- 1 stock of lemon grass
- 14 ounces corn
- 1/2 cup onion chopped
- 1/2 cup green and red pepper chopped
- 2 Tbsp margarine or butter
- 1 cup old white cheddar cheese grated
- 1/4 cup Parmesan grated
- Salt and pepper to taste
- 2 cups GF cornflakes crushed
- 2 Tbsp butter or margarine
Instructions
- 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).
- 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.
- 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.
- Bake uncovered at 350°F for about 45 minutes until nicely browned on top.
Notes
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).
Tried this recipe?Let us know how it was!
