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Sweet potatoes and lemon grass grow almost as well as weeds in my sub-tropical garden. You can use pumpkin instead, if you like, and leave out the lemon grass.

Look for cornflakes which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made OR from health shop).


1 large or several small sweet potatoes (kumera)
440g (14oz) corn kernels, fresh, frozen or canned (drained)
2 cups gluten-free cornflakes
cup chopped onion
cup chopped green and red capsicum (bell pepper)
2 tablespoons margarine
1 cup grated low-fat tasty cheese
cup sharp parmesan, grated
a few pieces of lemon grass
salt and freshly ground pepper to taste


Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato.

Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish.

Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 180 C (350 F) oven for about 45 minutes until nicely browned on top. Serves six. Reheats well.

Serve with steamed green vegetables.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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