Light and Spicy Scalloped Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large sweet potatoes (5" long), peeled if not organic 1 large white onion 3 cloves garlic1 tablespoon ground coriander 1 tablespoon ground cumin1/2 teaspoon black pepper3/4 cup (6 ounces) skim milk 1/2 cup grated sharp Cheddar 1 teaspoon hot sauce (or to taste)
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.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 141.8
- Total Fat: 4.3 g
- Cholesterol: 12.2 mg
- Sodium: 116.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.9 g
- Protein: 5.6 g
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