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Jamaicanned Sweet Potatoes and Corn Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2951
Energy (kCal)865.3832
Carbohydrates (g)205.3365
Total fats (g)3.2042
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Add lightly drained canned sweet potatoes and lightly drained corn to an 8 or 9 inch round cake pan. | 3. Sprinkle with brown sugar. | 4. Using a spatula, stir in corn syrup . | 5. Add dash of cinnamon and nutmeg, then stir again with spatula (you can smash down any clumps of brown sugar but it's not really necessary). | 6. Top evenly with pieces of butter. | 7. Bake at 350 degrees for 25-30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 can cut drained sweet 173.1634 39.3328 4.6102 0.2024
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    brown sugar 3 tablespoons 102.6 26.4843 0.0324 0.0
    dark corn syrup 1/3 cup 312.6933 84.8317 0.0 0.0
    cinnamon 1 dash - - - -
    nutmeg 1 dash - - - -
    butter 1 -2 pieces cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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