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Scalloped Sweet Potato Casserole Recipe

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This recipe for Scalloped Sweet Potato Casserole is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium-sized sweet potatoes (about 3 pounds)
2 medium-sized onions (I like Vidalia's)
2 tablespoons salad oil
Salt
2 tablespoons butter (1/4 stick)
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk (I use 1%)
2 tablespoons chopped parsley
Directions:
Directions:
About 1 1/4 hours before serving:
In 5-quart saucepot over high heat, heat unpeeled sweet
potatoes and enough water to cover 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 salad oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally. Preheat oven to 375. Grease 13 x 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 margarine or 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. Serves 6.
Personal Notes:
Personal Notes:
This recipe is from the Artist's Inn and Gallery, a Bed & Breakfast Inn located in Lancaster, PA

 

 

 

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