Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"It is a mistake to think you can solve any major problems just with potatoes." -Douglas Adams
The refrigerator light goes on...
This recipe makes a great side dish for your holiday meal and is similar to one that I created after returning from Spain, where I had a lighter, but still rich version of scalloped potatoes. 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.
Scalloped Sweet Potatoes
Servings: 4 | Serving size: 6 ounces potatoes
Cooking time: 120 minutes
This recipe can easily be multiplied by using multiple pans and makes great leftovers.
| 1 1/2 lbs. | yams (thinly sliced) |
| 2 cups | no salt added vegetable stock |
| 2 cloves | garlic (thinly sliced) |
| 2 tsp. | coarse ground mustard |
| 2 Tbsp. | unsalted butter |
| 1/4 tsp. | salt |
| 1/2 tsp. | dried thyme |
| to taste | fresh ground black pepper |
Line a 9 inch oblong Pyrex dish with foil.
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.
Nutrition Facts
Serving size: about 6 ounces potatoes
Servings: 4
Amount Per Serving
| Calories 133 | Calories from Fat 36 |
| % Daily Value |
| Total Fat 4g | |
| Saturated Fat 2g | 11% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 10mg | 3% |
| Sodium 266mg | 12% |
| Total Carbohydrates 23g | 18% |
| Dietary Fiber 3g | 14% |
| Sugars 5g | |
| Protein 2g |
| Vitamin A 120% | Vitamin C 4% |
| Calcium 4% | Iron 5% |
| Vitamin K 4 mcg | Potassium 387 mg |
| Magnesium 29 mg | |