Creole Sweet Potatoes Corn And Squash Bake Recipes

Steps:

• Preheat the oven to 190°C.
• Add the sweet potatoes to a saucepan of boiling water.
• Simmer uncovered over medium heat for 6 minutes.
• Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
• Drain and rinse the vegetables with cold water.
• Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
• Heat the oil in a medium saute pan.
• Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
• Add garlic and cook for another 1/2 minute.
• Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
• Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
• Discard the bay leaf.
• Add the oregano, thyme and hot sauce to taste.
• Add the squash, corn and sweet potatoes to the sauce.
• Season to taste with salt and pepper.
• Spoon into a 2-liter casserole.
• Cover and bake for 25 to 30 minutes or until the vegetables are tender.

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

Steps:

• Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
• In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
• In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
• Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
• Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.