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Baked Yam, Corn, Peppers and Tomato Casserole

Baked Yam, Corn, Peppers and Tomato Casserole

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

  1. In large skillet, drizzle with olive oil and place over medium heat.
  2. Saute the shallots and peppers until tender.
  3. Add the corn and sweet potatoes. Saute for another 5 minutes. The potatoes will still be tough.
  4. Season with salt and pepper.
  5. Drizzle with balsamic vinegar or your favorite dressing.
  6. Place the sliced tomatoes on top and season also.
  7. Cover with foil and place in 350 oven for about 15-20 minutes.
  8. Remove from oven, remove foil and sprinkle with chopped cilantro or parsley.
    *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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