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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 140.2
  • Total Fat: 4.2 g
  • Cholesterol: 12.2 mg
  • Sodium: 116.3 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Light and Spicy Scalloped Sweet Potatoes calories by ingredient
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Light and Spicy Scalloped Sweet Potatoes

Submitted by: SP_STEPF
Light and Spicy Scalloped Sweet Potatoes

Introduction

Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes. Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.
Number of Servings: 6

Ingredients

    3 large sweet potatoes (5" long), peeled if not organic
    1 large white onion
    3 cloves garlic
    1 teaspoon ground coriander
    1 tablespoon ground cumin
    1/2 teaspoon black pepper
    3/4 cup (6 ounces) skim milk
    1/2 cup grated sharp Cheddar
    1 teaspoon hot sauce (or to taste)

Tips

This dish pairs well with Mexican food and grilled meats.
I love the mix of lemony and fresh coriander and smoky cumin. I add a layer of extra sharp cheddar cheese to the top of the dish, which gives it a rich and decadent finish.
Swap the coriander and cumin for rosemary and thyme in winter.

You could also grate the sweet potatoes, if you prefer.


Directions

Preheat the oven to 400 degrees Fahrenheit.
Slice the sweet potatoes and onions as thinly as possible. Chop the garlic. (Tip: I put them all through the food processor using the slicing blade.)
Spray a 9"x13" casserole dish with nonstick cooking spray. Layer on half of the sweet potatoes, then sprinkle on a third of the spices. Layer on the onions and garlic, followed by a third of the spices. Finally, layer on the rest of the sweet potatoes and the remaining spices. Pour on the milk, sprinkle on the hot sauce and top the casserole with the cheese.
Bake, covered, for 20 minutes, then remove the lid for another10 minutes. The vegetables should be tender, and the cheese should be starting to brown.
Make six 1-cup servings.






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Member Ratings For This Recipe

  • LIGHTENUPNOW

    Incredible!
    27 of 27 people found this review helpful
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    This is my newest favorite recipe - I have tried it on my husband, co-workers and a potluck and everyone raves about it! Thank you for posting it! - 9/16/10

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  • KAYAKCHICKC

    Good
    19 of 20 people found this review helpful
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    I would add more spices the next time I make it. It took about double the time to cook it. But...it was yummy! - 9/21/10

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  • 175SOON


    18 of 18 people found this review helpful
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    USE CHILI POWDER INSTEAD OF CORIANDER
    LAYER THE CHEESE THROUGH IT,INSTEAD OF JUST ON TOP
    40 MIN AND 20 MIN AS RECOMMENDED BY MEMBERS - 9/5/11

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  • BIRKIE528

    Very Good
    18 of 18 people found this review helpful
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    This was very good & easy. I also didn't have any coriander--so used chili powder instead/tasted great. I ended up doubling the cooking time. Also, next time I will layer the cheese in between layers, instead of just on top--(not enough cheesy flavor throughtout) - 1/28/11

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  • GLRAMOS2002


    16 of 17 people found this review helpful
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    Will canned sweet potatoes work as well for this? - 9/15/10

    Reply from SP_STEPF (9/15/10)
    No, they need to be raw. If the sweet potatoes are canned, they'll already be too soft.


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  • MOMSULLY1

    Very Good
    15 of 15 people found this review helpful
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    We really liked this recipe; it was very flavorful! Since I didn't have coriander, I added a little bit of chili powder with the cumin and black pepper. It was fantastic! - 9/28/10

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  • SUSIEMT

    Incredible!
    14 of 14 people found this review helpful
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    WOW! what a good recipe! I made it exactly as written and my family thinks I am a gourmet chef! I will be making this again and again! - 10/1/10

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  • NILBOGGER

    O.K.
    9 of 9 people found this review helpful
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    The cooking time for this recipe is way off. You'll need at least another 20 minutes to get the potatoes right. - 11/30/11

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  • BABSS46

    Incredible!
    9 of 9 people found this review helpful
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    This was very good, I will fix it again. I would never have thought to put these ingredients together, I'm glad you did, and shared it. Thank you - 9/30/10

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  • GINGERHAWK

    Bad
    7 of 9 people found this review helpful
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    As many said, this recipe takes WAY longer than the directions, nearly double. While the spice mixture is tasty, the potatoes are watery and while I realize the intent is to cut down on calories, it lacks any level of creaminess you would hope for in this kind of dish. We didn't bother saving. - 9/4/12

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  • EARLYBIRDM


    7 of 7 people found this review helpful
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    I've been looking for a different way to make sweet potatoes. I made this for our Easter dinner and everyone loved it. These are all flavors I like, but wouldn't have thought of combining. I think I'll start adding garlic to my regular scalloped potatoes! - 4/21/11

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  • TMERTELL

    Very Good
    7 of 8 people found this review helpful
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    Even my husband who is a sweet potato skeptic liked them! He went back for a second helping. - 9/19/10

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  • MY-T_DEV

    Incredible!
    6 of 6 people found this review helpful
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    LOVE it! Came out great, and I didn't even use all the ingredients (no coriander or hot sauce on hand, and used garlic powder instead of fresh). Did bake for 40 mins (not 20) and added cheese on each layer (not just top). Best recipe for sweet potatoes I've ever tried and will definitely make again! - 8/14/12

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  • SWEESIN


    6 of 7 people found this review helpful
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    I will definitely try this again. It does take longer to cook. I wonder if you parboil the potatoes for about 3 minutes if it would help. - 1/25/11

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  • MSNICKELS


    6 of 6 people found this review helpful
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    Yummo!! I added some red bell pepper too, though, and added thehot sauce after, since I had a brain freeze and forgot to stick it in whilst putting it together! I even made extra for a friend who doessome cleaning for us. This is definitely a keeper - 9/17/10

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  • MONTHONY

    Incredible!
    5 of 5 people found this review helpful
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    To make a smaller amount, I used 1 large sweet potato, sliced onions, 4 oz. milk, cumin, and chili powder, with onions and 1 oz. Tillamook cheddar on top (in a glass pie pan). I cooked it in the microwave first, then oven 20 min. 400 deg. The onions and cheese were crispy and yummy on top. - 12/30/12

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  • RITAFITA

    O.K.
    5 of 6 people found this review helpful
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    I won't be making this again. They tasted really good (I used herbes de provence, thyme and garlic seasoning) but the baking time was much longer and the top layer was all dried out and the milk just ended up being a puddle at the bottom of the pan. Baking longer may help but it would be even drier. - 8/8/11

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  • DANEY40

    Very Good
    5 of 5 people found this review helpful
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    I switched to the "winter" seasoning suggestion and served with spicy beef roast - delish. Kids ate mashed potatoes - poor them! - 1/9/11

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  • THOMS1


    5 of 5 people found this review helpful
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    Incredible!!! We make this about once a week. Can't get enough - 10/22/10

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  • AGGIE0530

    Incredible!
    3 of 4 people found this review helpful
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    This recipe rocks. I normally do not like sweet potatoes, but they were just delicious. Thanks for the recipe! - 8/10/11

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  • PAR83167

    Very Good
    3 of 3 people found this review helpful
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    I fixed this today, my husband and I both enjoyed it. - 1/25/11

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  • TXANGEL6

    Incredible!
    3 of 3 people found this review helpful
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    This will be a keeper for us. - 9/16/10

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  • JPANNELL0

    Very Good
    2 of 2 people found this review helpful
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    This was good even though I forgot to add the hot sauce! - 1/20/13

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  • GREATGMA07


    2 of 2 people found this review helpful
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    A+ it was very delicious and tasty. I will make it again. I had already cooked the sweet potatoes. Just bake it about half the time. - 9/13/12

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  • GINAV2

    Incredible!
    2 of 7 people found this review helpful
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    This is going to go SO WELL with my roast beef tonight! - 11/7/11

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