CarolPa
Executive Chef
I found this recipe in a magazine and made it one year for Thanksgiving, but my family wouldn't even try it. To them, sweet potatoes are orange and covered with brown sugar, cinnamon and marshmallows. My step-daughter at least tried it, but she said she didn't like it. I think she expected it to taste like regular scalloped potatoes. I loved it, but I can't eat it all myself. Maybe some day I will cut the recipe and make a small casserole for myself.
Herbed Scalloped Sweet Potatoes
1 1/2 lb sweet potatoes, peeled and cut into 1/4" slices. (I used the pale yellow flesh ones)
2 Tbs olive oil
2 garlic cloves, pressed
1 tsp salt
1 tsp black pepper
1 Tbs chopped fresh sage
1 Tbs chopped fresh parsley
1 1/2 C half-and-half
Preheat oven to 350. In large bowl toss all ingredients. Transfer to lightly oiled casserole dish, spreading out slices with your fingers. Bake 45 minutes or until potatoes are tender and top is golden brown.
Herbed Scalloped Sweet Potatoes
1 1/2 lb sweet potatoes, peeled and cut into 1/4" slices. (I used the pale yellow flesh ones)
2 Tbs olive oil
2 garlic cloves, pressed
1 tsp salt
1 tsp black pepper
1 Tbs chopped fresh sage
1 Tbs chopped fresh parsley
1 1/2 C half-and-half
Preheat oven to 350. In large bowl toss all ingredients. Transfer to lightly oiled casserole dish, spreading out slices with your fingers. Bake 45 minutes or until potatoes are tender and top is golden brown.