Skinny Scalloped Sweet Potatoes

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Skinny Scalloped Sweet Potatoes

3.9 of 5 (133)
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Nutritional Info
  • 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

View full nutritional breakdown of Skinny Scalloped Sweet Potatoes calories by ingredient
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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


  • Incredible!
    41 of 41 people found this review helpful
    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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  • Very Good
    34 of 34 people found this review helpful
    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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  • 32 of 33 people found this review helpful
    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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  • Good
    27 of 28 people found this review helpful
    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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  • Very Good
    22 of 22 people found this review helpful
    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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