Creole Sweet Potatoes Corn and Squash Bake
Elevate your dinner table with this Creole Sweet Potatoes, Corn, and Squash Bake, a vibrant and flavor-packed dish that’s perfect as a comforting vegetarian main course or a standout side. This recipe combines the natural sweetness of tender sweet potatoes, yellow squash, and fresh corn with the bold, zesty kick of Creole seasoning, paprika, and thyme. Sautéed red bell peppers, onions, and garlic add layers of savory goodness, while optional melted cheddar cheese delivers a rich, indulgent touch. Baked to golden perfection and garnished with fresh parsley, this quick and easy casserole (ready in just about an hour!) is a warm, wholesome dish perfect for family dinners, potlucks, or holiday gatherings.
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 2 medium yellow squash
- 1.5 cups fresh corn kernels
- 1 large red bell pepper
- 1 medium yellow onion
- 2 cloves minced garlic
- 3 tablespoons olive oil
- 2 teaspoons Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel and cut the sweet potatoes into 1/4-inch thick slices. Slice the yellow squash into similar 1/4-inch rounds. Dice the red bell pepper and onion into small pieces.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced onion, bell pepper, and minced garlic. Sauté for 4-5 minutes until softened and fragrant.
Add the fresh corn kernels to the skillet and sauté for another 2 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the sliced sweet potatoes and squash. Add the sautéed vegetable mixture and drizzle with 1 tablespoon of olive oil.
Sprinkle the Creole seasoning, paprika, dried thyme, salt, and black pepper over the veggies. Toss everything together to coat evenly with the spices and oil.
Transfer the vegetable mixture to the prepared baking dish, spreading it out in an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil. If using cheddar cheese, sprinkle it evenly over the top of the vegetables. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the sweet potatoes are tender and the cheese (if added) is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or a vegetarian main dish. Enjoy!
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 58.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1060 mg | 82% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
