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| General Category : Side Dish |
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| Food Group : Potatoes, Vegetables |
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| Preparation Method : Bake |
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| Other Criteria : Easter |
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| Sweet potatoes and ham are an American tradition, but the sweet potato dish is often much too sweet. I find this simple layered casserole is a better accompaniment, especially when serving the ham with sweet-and-sour condiments. Bake it on the rack under the ham. |
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Ingredients
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3-1/2 lb (1.75 kg) sweet potatoes (about 4 or 5 large) |
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2 cups (500 mL) thinly sliced white onions |
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1-1/2 tsp (7 mL) chopped fresh sage (or ¾ tsp/4 mL dried) |
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1 tsp (5 mL) salt |
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1/2 tsp (2 mL) pepper |
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1/4 cup (60 mL) extra-virgin olive oil |
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Preparation
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Peel and thinly slice sweet potatoes. In greased 8-inch (2 L) square baking dish, lay one-quarter of the potatoes; sprinkle one-third of the onions over top, then sprinkle with one-third of the sage and one-quarter each of the salt and pepper. Repeat twice. Top with final layer of potatoes; pour oil over top, shaking pan to distribute. Sprinkle with the remaining salt and pepper.
Cover with foil; bake in 325°F (160°C) oven for 1 hour. Uncover; bake in 375°F (190°C) oven until tender when tested with fork and lightly browned on top, about 40 minutes.
Makes 8 servings.
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Nutritional information
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Per serving: about 254 cal, 3 g pro, 7 g total fat (1 g sat. fat), 45 g carb, 4 g fibre, 0 mg chol, 310 mg sodium. % RDI: 4% calcium, 8% iron, 298% vit A, 52% vit C, 10% folate.
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Source
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Homemakers Magazine: April 2005
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