Sweet Potato & Corn Casserole

• 1 large or several small sweet potatoes (Kumera)
• 1 small tin size quantity (approx 400g) of corn kernels: fresh, frozen or canned (drained)
• 2 cups of gluten free cornflakes
• ½ cup of chopped onion
• ½ cup of chopped red / green capsicum
• 2 tablespoons of omega 3 enriched margarine
• 1 cup of grated low fat cheese
• ¼ cup of grated Parmesan
• Some sprigs of lemon grass
• Salt & pepper or seasoning herbs as desired

Preheat oven to 180 degrees Celsius
Prepare a lightly greased casserole dish
Boil the sweet potatoes in water with the sprigs of lemon grass
When the potatoes are cooked, remove lemon grass and excess water
Mash the potato

Combine onions, capsicums and the tablespoons of margarine over a mild heat in a medium saucepan, do not brown. Cook till softening.
Stir in the corn, sweet potatoes and half the cornflakes, mix well



Spoon the mixture into the prepared casserole dish
Sprinkle over the top of the mixture:

1.       Cornflakes

2.       Parmesan Cheese

3.       Grated Cheese: e.g. tasty Cheddar