Sweet Potato Casserole and Creamed Corn

6 servings per side

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • Info
    24 oz. Mashed Sweet Potatoes
  • 12 oz. Corn Kernels
  • Info
    4 oz. Light Cream
  • Info
    3 oz. Shredded White Cheddar Cheese
  • Info
    2 oz. Light Cream Cheese
  • 2 oz. Mini Marshmallows
  • 1 oz. Light Brown Sugar
  • Info
    1 oz. Pecans
  • Info
    6 Butter Crackers
  • Info
    ⅗ oz. Butter
  • 1 tsp. Sugar
  • 1 tsp. Onion Salt
Contains: FD&C Blue No. 1
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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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