Scalloped Sweet Potato Casserole
Source of Recipe
Web
Scalloped Sweet Potato Casserole
6 medium sweet potatoes
2 medium onions
2 tablespoons vegetable oil
salt
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped parsley
In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and
enough water to over to boiling. Reduce heat to low; cover and simmer
until sweet potatoes
are just fork-tender but not soft, about 20 minutes; drain. Cool sweet
potatoes until easy to handle.
Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over
medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon
salt until tender,
stirring occasionally.
Preheat oven to 375°F. Grease 13" by 9" baking dish. Peel sweet potatoes
and cut into 1/4-inch thick slices. In bottom of baking dish, arrange
one-third
of sweet potatoes; sprinkle with half of onions. Place half of remaining
sweet potatoes over onion layer, then top with remaining onions.
Arrange remaining sweet potatoes over onions.
In 1-quart saucepan over medium heat, melt butter; stir in flour,
ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.
Gradually stir in milk; cook, stirring constantly, until sauce boils and
thickens slightly.
Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30
minutes or until sauce is bubbly and mixture is heated through. If you like, broil
1 minute to brown top of potatoes slightly.
Makes 6 accompaniment servings.
|
Â
Â
Â
|
member logon
