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    You are in: Home / Low-cholesterol / Creole Sweet Potatoes, Corn and Squash Bake Recipe
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    Creole Sweet Potatoes, Corn and Squash Bake

    Average Rating:

    4 Total Reviews

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    • on October 05, 2008

      This was good and nice and simple. I too didn't have time to put it into the oven and so let it sit on the stove top a bit longer - I added some chilli paste to mine as well. A comforting recipe

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    • on July 12, 2007

      Yum! This was great, though I must say I feel guilty rating b/c I changed a lot with the prep and a few ingredients. I basically had 30 minutes to get it done, so I nuked the potatoes and zucchini for about 5 minutes. I then followed the directions until the end, when I put everything (including half a pack of turkey smoked sausage) into the pan and simmered on medium, covered, for about 10 minutes. I also added the red pepper and worcestershire suggested by other reviewers. The result was fantastic, filling, and definitely a keeper!

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    • on January 30, 2006

      Given the ample portions and complex flavors this could easily stand a a meatless entree. Following PaulaG's suggestion I added a bit of red pepper as well as a teaspoon of worcestershire sauce. Since much of this was destined for leftovers, I added in about 2 tablespoons of the draind tomato liquid back in to the sauce to help keep it moist. Tasted before the final bake and suspect one could get similar results by simmering further on the stove top - a timesaver for busy cooks. Thanks Mirj.

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    • on January 23, 2006

      This is a wonderful vegetable dish. It has a lot of flavor and is very attractive. The cooking times are perfect and the vegetables are done but not mushy. I cut the potatoes in chunks, boiled them as directed and after running under water, stripped off the peel and prepared them in the specified cut. I think it would be good with a sprinkle of red pepper flakes.

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    Nutritional Facts for Creole Sweet Potatoes, Corn and Squash Bake

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.6
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 341.8 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 6.4 g
    Sugars 9.8 g
    Protein 4.8 g

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