Scalloped Sweet Potatoes (Edit recipe)

I feel like this recipe encapsulates my approach to recipe re-creation: small tweaks to improve nutrition and add my own twist, with zero sacrifice in the taste department. In fact, I like to think my versions are (sometimes) better than the traditional style.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	10 g
Carbohydrates:	32 g
Protein:	4 g
Cholesterol:	6 g
Sodium:	158 mg
Fiber:	3 g
Sugars:	8 g
Calculated for total recipe.

by Laura Lea

View original recipe

Serves: 10-12

Ingredients

3 lb White Sweet Potatoes, Japanese sweet potatoes, which have a purple skin and white flesh. But any sweet potatoes will work.
2 Tbsp Unsalted Butter, room temp (sub olive oil for dairy free)
2 whole Shallot, diced into 1/4" pieces
4 cloves Garlic, minced
1/4 cup All Purpose Flour, or gluten-free all purpose flour
15 oz Coconut Milk, (sub 2 cups heavy cream)
1 1/2 cups free range, organic Chicken Stock, (low sodium) or veggie stock
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/4 tsp ground Nutmeg
Parmesan Cheese, (or cheese of choice) for topping - optional

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel potatoes. Using either a mandoline or a sharp knife, slice into approximately 1/8th inch rounds—the thinner, the better.
Preheat oven to 350 degrees F and grease a 9x13 baking dish. Make sure oven rack is situated in the middle of the oven. Place approximately ⅓ of your sliced veggies in a layer on the bottom. It’s ok if they overlap a bit.
Heat a 4 quart (or similar-sized) saucepan to medium heat and add butter olive oil. When butter is melted, add diced shallot. Cook, stirring frequently, until softened and translucent, 3-4 minutes. Add garlic and flour and stir constantly for 1 minute.
Add milk and stock and whisk until incorporated. Bring to a simmer and simmer 10-15 minutes, until noticeably thickened, then stir in salt, pepper and nutmeg. Set aside to cool for 10 minutes.
After cooling, pour approximately ⅓ of your milk mixture over the first layer of veggies. Repeat with another third of veggies and another third of milk mixture, then the rest for a final layer.
Cover with aluminum foil and bake for 35 minutes, then remove foil and bake another 15 minutes. Optional: grate some cheese on top and broil for a few minutes, until bubbling.
Leftovers will keep tightly sealed at room temperature for 5 days. I don’t recommend freezing.