Sweet Potato Casserole and Creamed Corn
6 servings per side
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pecans), Milk, Wheat, Soy
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Vegetarian
In Your Box (serves 6)
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24 oz. Mashed Sweet Potatoes
- 12 oz. Corn Kernels
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4 oz. Light Cream
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3 oz. Shredded White Cheddar Cheese
- 2 oz. Mini Marshmallows
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2 oz. Light Cream Cheese
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1 oz. Pecans
- 1 oz. Light Brown Sugar
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6 Butter Crackers
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⅗ oz. Butter
- 1 tsp. Sugar
- 1 tsp. Onion Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) VPrvGdPR
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Calories390
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Carbohydrates51g
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Net Carbs47g
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Fat19g
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Protein8g
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Sodium790mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Make the Creamed Corn
Preheat oven to 350 degrees.
In provided metal tray, combine corn, onion salt, cheddar cheese, cream, and sugar until completely combined. Top with cream cheese.Bake in hot oven until cheese melts and bubbles, 15-20 minutes.While creamed corn bakes, bake sweet potatoes. -
2 Bake the Potatoes
Remove sweet potatoes from packaging tray. Do not bake the plastic!
Spread sweet potatoes on bottom of second provided metal tray. Sprinkle with brown sugar, pecans, and 1/4 tsp. salt. Top with butter and marshmallows.Bake in hot oven until marshmallows are golden brown, 15-20 minutes. -
3 Finish the Dish
Let sweet potatoes cool, 5 minutes.
Carefully, stir cream cheese into corn until combined. Crumble butter crackers and sprinkle over creamed corn. Bon appétit and happy Thanksgiving!
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