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Rosemary Scalloped Sweet Potatoes

For Sweet Potatoes:

4 medium sweet potatoes, peeled and sliced 1/2-inch thick (approximately 3 pounds)

1 large onion, sliced in 1/2-inch wedges

1/2 cup water

2 teaspoons dried rosemary, crushed

1/2 teaspoons salt

Sauce:
2 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups milk

1/2 cup potato liquid

1/2 teaspoon salt

1/2 cup Parmesan cheese, freshly grated

Paprika

1. For Sweet Potatoes: Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender. Drain liquid and save for sauce. Transfer potatoes and onions into 7 x11-inch baking pan.
2. For Sauce: Melt butter, blend in flour, then add milk and potato liquid. Stir constantly until thickened. Pour sauce over the potatoes. Sprinkle with Parmesan cheese and paprika.
3. Bake in a 400°F (205°C) oven for 20 to 25 minutes.

Makes 4 to 6 servings.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.

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