Skinny Scalloped Sweet Potatoes
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 139.8
- Total Fat: 4.2 g
- Cholesterol: 12.3 mg
- Sodium: 113.2 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.7 g
- Protein: 5.5 g
IntroductionLemony 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.
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)
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.
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.