Butternut and Sweetcorn Bake



  • 400 g butternut, cut in cubes
  • 400 g sweet potatoes with the skin, cut in cubes
  • ½ onion, halved and sliced
  • 1 tbsp (15 ml) sunflower oil
  • ½ x 410 g tin cream style sweetcorn
  • ½ tsp (2,5 ml) ground nutmeg
  • black pepper to taste


Preheat oven to 180 °C.

Mix butternut, sweet potatoes, onion and oil together in an oven dish.

Bake for 30 minutes or until the veggies are just cooked.

Pour sweetcorn over veggies and season with nutmeg and pepper.

Bake for another 15 minutes or until golden brown. Serve as a side dish with meat or chicken or a braai.