Day 184: Scalloped Sweet Potatoes

What's so hard about scalloped vegetables?
  • 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.
I don't know what's happening! But I do know, THIS is no keeper, despite all apparent promise.


~ more sweet potato recipes ~

Prep time: 15 minutes + Soaking time: 30 minutes + Assembly time: 6 minutes
Baking time: 50 - 70 minutes
Serves 8

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

Teri's Kitchen
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.