- A week ago, I had trouble with a potato/beet scallop and turned it into Survivor Soup.
- Tonight, I tasted a few bites of sweet potato scallop and dumped the rest into a freezer container for Saturday Soup.
~ more sweet potato recipes ~
SCALLOPED SWEET POTATOES
Prep time: 15 minutes + Soaking time: 30 minutes + Assembly time: 6 minutes
Baking time: 50 - 70 minutes
2 pounds sweet potatoes, peeled and sliced very thin (easy enough with a knife)
(have these on hand before assembling as they go between the layers of sweet potato)
Olive oil (I used a mister)
Salt and pepper
About 1/2 cup finely chopped onion
Thyme and marjoram
3/4 cup chicken broth
Soak the sweet potato slices in cold water for 30 minutes.
Preheat the oven to 375F. Spray a 9x13-ish oven dish with cooking spray. Arrange a layer of slices on the dish, then mist with olive oil, salt and pepper, some of the onion, a sprinkle of thyme and marjoram and some of the broth. Repeat until the potatoes are used up. (I was tempted to cover with foil and wish I had to contain some of the moisture.) Bake until tender, about 50 minutes (or so the recipe said, tonight's took another 20 minutes; foil may further lengthen the cooking time).
Per Serving: 107 Cal (15% from Fat, 8% from Protein, 78% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 21 g Carb; 4 g Fiber; 37 mg Calcium; 1 mg Iron; 69 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points
CREDIT WHERE CREDIT'S DUE