Scalloped Sweet Potatoes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 183 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 29 g |
| fibre | 3 g |
| chol | 16 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 6 |
| vit A | 176 |
| vit C | 28 |
| folate | 8 |
The make-ahead is the real plus to these potatoes in their creamy sauce. There's less to fuss about when there's company if you have at least one standby vegetable that just needs to bake and crisp while you make gravy.
Ingredients
Preparation
In large pot of boiling salted water, cover and cook sweet potatoes until almost tender, about 15 minutes; drain. Let cool; slice crosswise into 1/4-inch (5 mm) thick slices.
In large saucepan, melt butter over medium heat; cover and cook leek, stirring occasionally, until tender, about 7 minutes. Stir in flour, salt and pepper; cook, stirring, for 1 minute. Slowly stir in milk; cook, stirring, until evenly thickened, about 5 minutes.
Remove sauce from heat. Gently stir in sweet potatoes to coat. Arrange sweet potatoes in rows in 8-inch (2 L) square glass baking dish; spoon any remaining sauce over top. (Make-ahead: Cover and refrigerate for up to 1 day.)
Topping: In small bowl, stir together bread crumbs, cheese and butter until crumbly; sprinkle over sweet potatoes. Bake, uncovered, in 425°F (220°C) oven until heated through, about 20 minutes. Broil until golden, about 3 minutes.
- Keywords : Sides; Bake; Boil/Simmer; Make-Ahead; Thanksgiving; Potatoes; Leeks;
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