Scalloped Sweet Potatoes
Serving Size: 8 servings
Fall is nearly here, and it’s once again the time of year when the crisp air begins to carry the scents of cinnamon, nutmeg and apple cider coming from the kitchen. For this week’s Sunday Supper, we’re setting the table with an old FinaMill family classic; rich, creamy, and savory Scalloped Sweet Potatoes. Thin delicate layers of tender sweet potatoes are nestled in a velvety blend of cream, butter, and a dusting of thyme, nutmeg, and dried garlic, all topped with parmesan cheese. This recipe is truly a fall-in-a-dish meal and is the perfect main or side for sharing with loved ones. Grab a fork and dig into this heartwarming traditional dish.
Ingredients:
- 6 medium sweet potatoes
- 1/4 cup of butter (melted)
- 3/4 cup heavy whipping cream
- 1 teaspoon coarse salt (ground in a FinaMill Everyday Pod)
- 1/3 teaspoon black pepper or to taste (ground in a FinaMill Pepper Pod)
- 1 teaspoon dried garlic (ground in a FinaMill Everyday Pod)
- 1/2 shallot (minced)
- 3/4 cup of parmesan cheese
- Ground pumpkin seeds to taste (Grated using a FinaMill Grater Pod)
- Nutmeg to taste (Grated using a FinaMill Grater Pod)
- 2 teaspoons dried thyme (Ground in a FinaMill Dried Herbs+ Pod)
Mains Sides Baking Comfort Food
Directions:
- Preheat oven to 400℉.
- Peel and slice sweet potatoes into thin slices (Preferably no larger than ~1/2 cm to ensure even baking).
- Slice and mince the 1/2 shallot on a cutting board.
- In a mixing bowl, combine melted butter, heavy cream, minced shallot and spices. whisk ingredients together well.
- Add sweet potato slices to the mixing bowl and stir until all slices are fully coated.
- In a baking dish, arrange sweet potato slices in a line pattern until baking dish is full.
- Pour remaining mixture over the top of the sweet potato slices.
- Bake at 400℉ for 40 minutes.
- Remove from oven and cover the top with parmesan cheese.
- Bake for 10 more minutes, or until golden brown. Serve warm.
