Rosemary Scalloped Sweet Potatoes
Sweet potatoes—in a creamy Parmesan white sauce seasoned with rosemary—provide a deliciously unique twist on scalloped 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
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
- 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.
- 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.
- Bake in a preheated 400°F (205°C) oven for 20 to 25 minutes.
Makes 4 to 6 servings.
Recipe and photograph courtesy of North Carolina Sweetpotato Commission.