Ingredients and Weight:
- 4 large sweet potatoes (about 1.5 kg)
- 1 cup (240 ml) sugar
- 1/2 cup (120 ml) butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (120 g) cooked and crumbled bacon (optional)
- 3 cups (375 g) freshly-cooked or canned sweet corn kernels
Preparation Time: 45 minutes (including preparation and cooking time)
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Peel and slice the sweet potatoes into uniform pieces and boil until tender.
- In a large bowl, combine the sugar, melted butter, and eggs, mixing well.
- Add the cooked sweet potatoes to the bowl and mix until well combined.
- Stir in the vanilla extract and cooked bacon (if using).
- Pour the mixture into a baking dish and top with the sweet corn kernels.
- Bake for 30 minutes or until the top is golden brown and bubbling.
- Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Nutritional Information: (per serving, assuming no additional toppings)
Calories: 420kcal, Fat: 18g, Carbohydrates: 68g, Protein: 7g, Fiber: 5g
Dish Characteristics:
- Sweet and creamy with a unique combination of sweet potatoes and corn kernels.
- The addition of bacon adds a savory contrast to the dish.
- Suitable for all ages and a classic American-style casserole dish.
User Comments:
- "This dish was delicious! The combination of sweet potatoes and corn was unexpected but very tasty." - John Doe, New York
- "I added some extra bacon for a richer flavor - loved it!" - Jane Smith, California
- "A great dish for colder evenings - served it with vanilla ice cream, perfect!" - Michael Johnson, Texas
Special Precautions and Tips:
- Be sure to use freshly-cooked sweet corn kernels for best flavor and texture.
- Adjust the amount of sugar based on your preference for sweetness.
- For a richer flavor, you can use salty butter instead of regular butter.
