Citrus Ginger Scalloped Sweet Potatoes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 373.3
  • Total Fat: 22.4 g
  • Cholesterol: 81.5 mg
  • Sodium: 38.4 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Citrus Ginger Scalloped Sweet Potatoes calories by ingredient
Submitted by:

Introduction

This is a twist on the traditional scalloped potatoes dish. The sauce is slightly sweet, rather than savory. It makes a great side dish at Thanksgiving rather than the usual canned sweet potatoes topped with marshmallows! I would love to see this recipe get a 'Chef Makeover' to see how the fat, sugar, and calories can be reduced without drastically changing the essence of the dish. This is a twist on the traditional scalloped potatoes dish. The sauce is slightly sweet, rather than savory. It makes a great side dish at Thanksgiving rather than the usual canned sweet potatoes topped with marshmallows! I would love to see this recipe get a 'Chef Makeover' to see how the fat, sugar, and calories can be reduced without drastically changing the essence of the dish.
Number of Servings: 10

Ingredients

    2 1/2 cups heavy whipping cream
    1/2 cup granulated sugar
    Zest from 1 lemon and 1 orange
    Juice from 1 lemon and 1 orange (1/4 to 1/3 cup combined total for this recipe, save the rest for another use)
    Fresh ginger, about 3 - 4 teaspoons freshly grated
    3 pounds sweet potatoes, peeled and sliced 1/8-inch thin

Tips

Please use my ingredient list, as it gives more detailed instructions regarding measurements.
Try to use fresh ginger if at all possible....the dried ginger doesn't add any pizzazz to this recipe! I use a Microplane grater to grate a fresh gingerroot, then I wrap the remaining gingeroot and put it in the fridge or freezer.
To get even 1/8" thick slices of sweet potato, I use a mandoline slicer.


Directions

1. Bring cream and sugar to a low boil in a large pot. Add citrus zest,citrus juice, and ginger. Cook at a low boil until the sauce has thickened.
2. Remove pot from heat and add in the sweet potato rounds. Make sure each slice gets coated well with the sauce.
3. Spoon sweet potato rounds into a 13" by 9" glass baking dish and arrange in a fan (scallop) pattern. Pour remaining sauce evenly over the sweet potatoes.
4. Bake covered for 40 minutes at 350 degrees. Remove cover and bake for additional 20 minutes until sweet potatoes have a golden carmelized sheen.

Serving Size: Makes a 13" x 9" pan = 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user IANSMOMMIE.

Rate This Recipe