Tinfoil Chef

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Sweet potatoes. They’re something that you generally see around thanksgiving and Christmas and usually only in the traditional dishes. While I love the traditional dishes as much as everybody else, I also think that sweet potatoes have a lot more potential. That’s why I was so glad to find a recipe for Scalloped Sweet Potatoes. This easy dish goes from start to serving in just over an hour without a whole bunch of trouble. The “stickiest” part is peeling and slicing the boiled sweet potatoes and that’s really not a big deal at all. It’s well worth it when everyone wants more.

This makes roughly six servings or so as a side dish

6 medium sweet potatoes
2 medium onions
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons chopped parsley

Start out by putting the un-peeled sweet potatoes in enough water to over and bring it to a boil. Then reduce the heat to low and cover. Simmer until sweet potatoes are just tender enough to stick a fork in them but before they get really soft. Drain them and cool them down until they’re easy to handle. (I put run cold water over them for a couple minutes.)

While the sweet potatoes are boiling, dice onions medium fine (roughly 1/4 inch or so). In a skillet or sauce pan over medium-high heat, in hot olive oil, cook onions and 1/4 teaspoon salt stirring frequently until they’re tender and starting to turn brown.

Grease 13″ by 9″ baking dish (I prefer to use a butter flavor non-stick cooking spray). Preheat oven to 375°F. Peel the sweet potatoes and cut into slices 1/4-inch thick. lay out roughly a third of the sweet potatoes, then spread out half of the onions. Put the second third of the sweet potatoes over the onion layer and then add the remaining onions. Finish by topping it with the remaining sweet potatoes.

For the sauce you need:
1 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk (or chicken broth)

Melt the butter over a medium heat. Stir in flour, ginger, pepper, and 1 teaspoon salt until thoroughly blended and cook 1 minute. Then while stirring constantly gradually add the milk (or chicken broth). Stir constantly until the sauce comes to a boil an thickens a little.

Pour sauce over the sweet potatoes and then sprinkle with parsley. Bake this for 30 minutes or until the sauce is bubbly and it’s heated all the way through.

Technorati Tags: scalloped+sweet+potatoes, scallop, sweet+potato, onion, roux, side+dish, dinner, holiday

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