Jamaicanned Sweet Potatoes and Corn Bake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy Jamaican-inspired side dish made with canned veggies (hence the name). It goes well with any savory meat dish, but especially well with a sweet and spicy Jamaican meatloaf. Ingredients:
1 (15 ounce) can cut sweet potatoes, lightly drained |
1 (15 1/4 ounce) can whole kernel corn, lightly drained |
3 tablespoons brown sugar |
1/3 cup dark corn syrup (substitute light corn syrup or even pancake syrup if necessary) |
1 dash cinnamon |
1 dash nutmeg |
1 -2 teaspoon butter, cut into 4-8 pieces |
Directions:
1. Preheat oven to 350 degrees.
2. Add lightly drained canned sweet potatoes and lightly drained corn to an 8 or 9 inch round cake pan.
3. Sprinkle with brown sugar.
4. Using a spatula, stir in corn syrup .
5. Add dash of cinnamon and nutmeg, then stir again with spatula (you can smash down any clumps of brown sugar but it's not really necessary).
6. Top evenly with pieces of butter.
7. Bake at 350 degrees for 25-30 minutes.
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