Creamed Corn on Roasted Sweet Potato

Overview

This dish illustrates a core BRAIN Diet principle: preparation and food structure influence nutrient availability and metabolic response as much as ingredient selection. Roasting the sweet potato softens plant cell walls and enhances carotenoid accessibility while providing a fibre-rich carbohydrate base with a relatively gradual glucose release. The corn is gently heated and partially blended to disrupt plant cell matrices, improving the release of lutein and zeaxanthin. Butter, curried coconut milk, olive oil, and parmesan create a mixed lipid phase that facilitates absorption of these fat-soluble compounds while also moderating gastric emptying and stabilising the post-prandial glucose response. Served with broccoli, the meal also provides additional fibre, micronutrients, and glucosinolate-derived compounds formed through myrosinase activation when the broccoli is chopped before cooking.

Ingredients (1 serving)

• 1 large sweet potato (≈350 g raw)
• 1 tin sweetcorn, drained (≈240 g)
• 150 ml full-fat curried coconut milk (or 150 ml coconut milk + 1 tsp curry powder)
• 30 g (1.1 oz) butter
• 25 g (5 tsp (approx)) parmesan, finely grated
• 1 tbsp (15 ml) extra-virgin olive oil
• Salt and black pepper

To serve:

• 150 g broccoli, steamed (ideally cut ~30 minutes before cooking)

Method

Roasting the sweet potato

Preheat oven to 200 °C. Pierce the potato and rub lightly with oil and salt. Roast 45–60 minutes until fully softened. Rest briefly before splitting.

Preparing the creamed corn

Melt butter in a pan over medium-low heat. Add drained corn and cook 3–4 minutes. Add curried coconut milk and simmer gently ~5–6 minutes. Blend roughly 70 % of the mixture until smooth, return to the pan with remaining kernels. Remove from heat, stir in parmesan, and season to taste.

Assembly

Split the roasted potato, spoon the creamed corn on top, finish with olive oil, and serve with broccoli.

Nutritional information (estimated)

Whole plate (including broccoli and olive oil)

• Energy: ~880–910 kcal
• Protein: ~22 g
• Carbohydrate: ~115 g
  • Sugars: ~30–35 g (primarily intrinsic)
  • Fibre: ~20 g
• Fat: ~45 g
  • Saturated fat: ~26–28 g (mainly curried coconut milk and butter)

Functional highlights

• High carotenoid availability (beta-carotene, lutein, zeaxanthin) supported by lipid phase
• High potassium and fibre content
• Mixed macronutrient structure supporting stable glucose response
• Broccoli contributes vitamin C, folate, and glucosinolate-derived compounds

Footnote: Sweet Potato Surface Syrup

The sticky syrup that may appear is primarily composed of these natural sugars, but contains small quantities of potassium, magnesium, and other soluble minerals, along with trace carotenoids and phenolic compounds. Retaining this syrup while cooking is worthwhile.

Optimal "syrup harvest" setup

1. Thick glass baking dish
2. Potato slightly tilted
3. One small piercing on the lower side
4. 1–2 tbsp water in the dish corner
5. Roast at ~190 °C
6. Collect syrup just before the end

Foods/Substances

6 foods in this recipe

Broccoli

Cruciferous vegetable rich in sulforaphane, folate, and glutathione precursors

Substances: Choline, Coenzyme Q10 (CoQ10), Iron, Magnesium, Manganese, Potassium, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B5 (Pantothenic Acid), Vitamin B6 (Pyridoxine → PLP), Vitamin B9 (Folate; 5-MTHF), Vitamin C (Ascorbate), Vitamin K2 (MK forms), Zinc

Butter

See grass-fed butter for detailed information

Substances: Vitamin A (Retinoids; β-Carotene precursor), Vitamin D, Vitamin E (Tocopherols/Tocotrienols), Vitamin K2 (MK forms)

Corn

Carotenoid source (lutein, zeaxanthin) and complex carbohydrate

Substances: Lutein, Zeaxanthin

Olive Oil

See extra virgin olive oil for detailed information

Parmesan Cheese

CLA, K2, C15:0, and high protein/calcium

Substances: Calcium, Tyrosine, Vitamin K2 (MK forms)

Sweet Potatoes

Root vegetable rich in beta-carotene, fibre, and potassium

Substances: Potassium, Vitamin C (Ascorbate)

Recipe nutrition

Figures are still calculated from USDA-based nutrient data on each food page (per 100 g). For this recipe we have not yet added ingredient weights, so the table adds one full “100 g” slice of each linked food, not the grams actually used (which would misrepresent small amounts like herbs, spices, or oil). When portion sizes are added for the recipe, the same panels are multiplied by the real amounts—so the maths can be precise for every ingredient.

Nutrient / class	Foods in recipe	Total (100 g per linked food)	% RDA aggregate
Core nutrition
Energy	Broccoli, Butter, Olive Oil, Parmesan Cheese, Sweet Potatoes	2034 kcal	—
Protein*	Broccoli, Parmesan Cheese, Sweet Potatoes	44.4 g	37.0-74.0%*
Total fat	Broccoli, Butter, Olive Oil, Parmesan Cheese, Sweet Potatoes	202.4 g	—
Saturated fat	Broccoli, Butter, Corn, Olive Oil, Parmesan Cheese	96.8 g	—
Carbohydrates	Broccoli, Sweet Potatoes	26.7 g	—
Sugars	Sweet Potatoes	4.2 g	—
Fibre	Broccoli, Sweet Potatoes	5.6 g	—
Key micronutrients
Iron	Broccoli, Sweet Potatoes	1.3 mg	7.4%
Zinc	Broccoli, Sweet Potatoes	0.7 mg	6.5%
Magnesium	Broccoli, Sweet Potatoes	46.0 mg	11.0%
Selenium	Broccoli, Sweet Potatoes	3.1 µg	5.6%
Calcium	Broccoli, Parmesan Cheese, Sweet Potatoes	1277.0 mg	127.7%
Potassium	Broccoli, Sweet Potatoes	653.0 mg	19.2%
Copper	Sweet Potatoes	0.1 mg	16.7%
Choline	Broccoli	18.7 mg	3.4%
Folate	Broccoli, Sweet Potatoes	74.0 µg	18.5%
Vitamin B6	Broccoli, Sweet Potatoes	0.4 mg	22.1%
Vitamin E	Sweet Potatoes	0.3 mg	2.0%
Bioactive compounds
ALA	Broccoli, Corn	1144.0 mg	—
Total omega-3	Broccoli, Corn	1144.0 mg	—
Polyphenols (proxy)	—	—	—

Aggregate %RDA uses adult reference intakes and the summed food-level values shown above.

* Protein is shown as a range, benchmarked to 1.2 g/kg/day using a 50-100 kg reference adult range.

Biological Target Matrix

No biological targets found for recipe: Creamed Corn on Roasted Sweet Potato