Creole Sweet Potatoes, Corn And Squash Bake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat the oven to 190°c.
• 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.