GLUTEN FREE SWEET POTATO AND CORN CASSEROLE

Submitted by: Admin on 12/28/2009
GLUTEN FREE SWEET POTATO AND CORN CASSEROLE 1472 views
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Ingredients

1 large or several small sweet potatoes (kumera)
440g (14oz) corn kernels, fresh, frozen or canned
(drained)
2 cups gluten-free cornflakes
1/2 cup chopped onion
1/2 cup chopped green and red capsicum (bell pepper)
2 tablespoons margarine
1 cup grated low-fat tasty cheese
1/4 cup sharp parmesan, grated
a few pieces of lemon grass
salt and freshly ground pepper to taste

You can use pumpkin instead, if you like, and leave out the
lemon grass.

Look for cornflakes which dont contain malt. If you cant
find any, instead use breadcrumbs made with gluten-free
bread (home-made OR from health shop).


Directions

Boil the sweet potatoes in water containing lemon grass. When theyre 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 cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 180 C (350 F) oven for about 45 minutes until nicely browned on top. Serves six. Reheats well.


Serve with steamed green vegetables.

Nutritional info

******(Always make sure each recipe ingredient is gluten free)******

Servings

4

Time to prepare

15

Difficulty

easy
 

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