Creole Sweet Potatoes Corn and Squash Bake
Ingredients
- 350 g sweet potatoes, peeled
- 350 g pale green squash, halved lengthwise (if you can't get pale green you can substitute dark green zucchini)
- 1 -2 tablespoon canola oil
- 1 small onion, chopped (about 1/2 cup)
- 1 green bell pepper, cut in thin strips
- 1 stalk celery, diced small
- 2 cloves garlic, chopped
- 1 (800 g) can diced tomatoes, drained
- 1 bay leaf
- 1 -2 teaspoon paprika
- salt & freshly ground black pepper
- 1 1⁄2 teaspoons fresh thyme or 1⁄2 teaspoon dried thyme
- 2 teaspoons chopped fresh oregano or 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon hot pepper sauce, to taste
- 2 cups thawed frozen corn kernels
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