Scalloped Sweet Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love sweet potatoes, but I'm not a fan of the casseroles with marshmellows. This sounded good to me, thought I'd share. Ingredients:
6 medium sweet potatoes |
2 medium onions |
2 tablespoons vegetable oil |
salt |
for sauce |
2 tablespoons butter |
2 tablespoons all-purpose flour |
3/4 teaspoon ground ginger |
2 cups milk |
2 tablespoons chopped parsley |
1 teaspoon salt |
Directions:
1. In a large saucepot, add unpeeled sweet potatoes and enough water to cover
2. Boil, then reduce heat to low
3. Cover and simmer until potatoes are just fork tender but not soft, about 20 minutes
4. Cool until easy to handle
5. Meanwhile, slice onions 1/4 inch thick
6. In a 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally
7. Preheat oven to 375 degrees
8. Grease a 13x9 inch baking dish
9. Peel sweet potatoes and cut into 1/4 inch thick slices
10. In bottom of baking dish, arrange one-third of potatoes; sprinkle with half of the onions
11. Place half of the remaining potatoes over onions, then top with remaining onions
12. Arrange remaining potatoes on top
13. In a medium saucepot over medium heat, melt butter; stir in flour, ginger, pepper and 1 teaspoon salt until blended
14. Cook 1 minute Gradually stir in milk; cook stirring constantly, until sauce boils and thickens slightly
15. Pour sauce over potatoes; sprinkle with parsley
16. Bake 30 minutes or until sauce is bubbly and mixture is heated through.
17. If you like, broil 1 minute to brown the top of potatoes slightly
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