Light and Spicy Scalloped Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Light and Spicy Scalloped Sweet Potatoes calories by ingredient
Introduction
As a kid, I loved scalloped potatoes, but my palate has changed. I need a bit more flavor, in the form of herbs and spices, in my dishes. 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. As a kid, I loved scalloped potatoes, but my palate has changed. I need a bit more flavor, in the form of herbs and spices, in my dishes. 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.
Number of Servings: 6
Ingredients
-
3 large sweet potatoes (5" long), peeled if not organic
1 large white onion
3 cloves garlic
1 tablespoon 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)
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.
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.