Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

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From: EatingWell.com, October 2017

If you're looking for a twist on classic scalloped potatoes, this recipe using roasted sweet potatoes and melty Gruyère has all the creaminess of the original with a new flavor twist. The sweet potatoes and lightened sauce—made with flour and low-fat milk—keep it healthier than butter- and cream-laden versions. Don't cut your sweet potatoes too thin—they'll turn mushy under the sauce.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2½ pounds sweet potatoes, peeled and cut into ¼-inch slices (about 8 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped (about 1 cup)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1 cup shredded Gruyère cheese, divided
  • 2 teaspoons chopped fresh rosemary

Preparation

  • Prep

  • Ready In

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
  4. When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with ½ cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary.
  • To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 222 calories; 9 g fat(3 g sat); 4 g fiber; 29 g carbohydrates; 8 g protein; 20 mcg folate; 15 mg cholesterol; 11 g sugars; 0 g added sugars; 22,027 IU vitamin A; 23 mg vitamin C; 232 mg calcium; 1 mg iron; 261 mg sodium; 654 mg potassium
  • Nutrition Bonus: Vitamin A (441% daily value), Vitamin C (38% dv), Calcium (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, ½ high-fat protein

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