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Nutrition Facts
Serving Size 1 (257g) Recipe makes 4 servings
Calories 308
Calories from Fat 19		(6%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 475mg		19%
Potassium 626mg		17%
Total Carbohydrate 73.6g		24%
	Dietary Fiber 5.5g	21%
	Sugars 24.4g
Protein 4.6g		9%
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Jamaicanned Sweet Potatoes and Corn Bake

Recipe #382814 | 25 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CookETC
Jul 25, 2009

This is an easy Jamaican-inspired side dish made with canned veggies (hence the name). It goes well with any savory meat dish, but especially well with a sweet and spicy Jamaican meatloaf.

SERVES 4 -6 (change servings and units)

Ingredients

1 (15 ounce) can cut sweet potatoes, lightly drained
1 (15 1/4 ounce) can whole kernel corn, lightly drained
3 tablespoons brown sugar
1/3 cup dark corn syrup (substitute light corn syrup or even pancake syrup if necessary)
1 dash cinnamon
1 dash nutmeg
1-2 teaspoon butter, cut into 4-8 pieces

Directions

1
Preheat oven to 350 degrees.
2
Add lightly drained canned sweet potatoes and lightly drained corn to an 8 or 9 inch round cake pan.
3
Sprinkle with brown sugar.
4
Using a spatula, stir in corn syrup .
5
Add dash of cinnamon and nutmeg, then stir again with spatula (you can smash down any clumps of brown sugar but it's not really necessary).
6
Top evenly with pieces of butter.
7
Bake at 350 degrees for 25-30 minutes.