JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Baked Yam, Corn, Pepper, Tomato Casserole
| Baked Yam, Corn, Pepper, Tomato Casserole | Print |
Recipe By: Alice Morrow
Baked Yam, Corn, Pepper, Tomato Casserole
Ingredients
- Olive oil
- 2 shallots, thinly sliced
- 4-6 mini peppers, varied colors
- 4 ears of fresh corn, kernels removed from cobs
- 1 (10-oz.) package Marketside Crinkle Cut Sweet Potatoes, cut into pieces
- 1-2 large fresh ripe tomatoes, thick slices
- Salt, black pepper
- Balsamic vinegar
- Freshly chopped cilantro or parsley
Instructions
- In large skillet, drizzle with olive oil and place over medium heat.
- Saute the shallots and peppers until tender.
- Add the corn and sweet potatoes. Saute for another 5 minutes. The potatoes will still be tough.
- Season with salt and pepper.
- Drizzle with balsamic vinegar or your favorite dressing.
- Place the sliced tomatoes on top and season also.
- Cover with foil and place in 350 oven for about 15-20 minutes.
- Remove from oven, remove foil and sprinkle with chopped cilantro or parsley.
Notes
****Any leftovers are great for stuffing bell peppers or whole tomatoes. You can add flavored cooked rice, ground meat, seafood etc. to it for a full meal.
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