Scalloped Sweet Potato Casserole

Presented by:

Artist's Inn and Gallery
117 East Main St., P. O. Box 26
Terre Hill (Lancaster), PA 17581



Email: stay@artistinn.com
Website: http://www.artistinn.com

Skillets & Casseroles

6 medium-sized sweet potatoes (about 3 pounds)
2 medium-sized onions (I like Vidalia's)
2 tablespoons salad oil
salt
2 tablespoons butter (1/4 stick)
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk (I use 1%)
2 tablespoons chopped parsley

About 1 1/4 hours before serving:

1.  In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and enough water to cover to boiling.  Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain.  Cool sweet potatoes until easy to handle.
2.  Meanwhile, slice onions 1/4 inch thick.  In 12-inch skillet over medium-high heat in hot salad oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.
3.  Preheat oven to 375.  Grease 13 x 9 baking dish.  Peel sweet potatoes and cut into 1/4 inch thick slices.  In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions.  Place half of remaining sweet potatoes over onion layer, then top with remaining onions.  Arrange remaining sweet potatoes over onions.
4.  In 1-quart saucepan over medium heat, melt margarine or butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.  Gradually stir in milk, cook, stirring constantly, until sauce boils and thickens slightly.
5.  Pour sauce over potatoes in baking dish; sprinkle with parsley.  Bake 30 minutes or until sauce is bubbly and mixture is heated through.  If you like, broil 1 minute to brown top of potatoes slightly.  Makes 6 accompaniment servings.  Enjoy!

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