Scalloped Sweet Potatoes
Servings
4Serving size
6 ounces potatoesThis recipe can easily be multiplied by using multiple pans and makes great leftovers.
Ingredients
| 1 1/2 pound Sweet potato (thinly sliced) |
| 2 cups No salt added vegetable stock |
| 2 Cloves Garlic, raw (thinly sliced) |
| 2 tsp. Coarse ground mustard |
| 2 Tbsp. Unsalted butter |
| 1/4 tsp. Salt |
| 1/2 tsp., leaves Dried thyme |
| 1 to taste Black pepper |
Instructions
Layer the sliced yams in a 10 inch oblong Pyrex dish.
Place the stock in a saucepan over medium high heat.
When the stock is hot, remove it from the heat and add the garlic, mustard, butter, salt, thyme, and pepper.
Whisk until the butter is melted.
Pour over the potatoes.
Place a piece of foil over the top of the potatoes and press down gently. Place a couple of square or rectangular flat-bottomed plastic containers on top of the foil. Place a stack of heavy books or pans on top of the containers to press down on the potatoes. Let stand for about 30 minutes. Readjust the weight to ensure that there is even distribution of pressure on the potatoes.
Preheat the oven to 325°F.
After 30 minutes of pressure on the potatoes, place the Pyrex in the oven. Leave the foil on top of the potatoes.
Cook for 30 minutes.
Remove the foil and pat the yams down occasionally so that they remain covered with the stock.
Increase the heat to 375°F and cook for another 30 minutes.
Remove, let cool slightly, and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe makes a great side dish for your holiday meal. The yams don’t absorb as much liquid as waxy potatoes do, so putting pressure on the sliced potatoes for a bit helps with absorption before baking. Slice the potatoes as thinly as possible – a mandoline is a handy tool for that.