Scalloped Sweet Potatoes With Thyme

Scalloped Sweet Potatoes With Thyme
  Jose Picayo
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preparation
10
minutes
cooking
60
minutes
Serves 4

Ingredients

2
medium sweet potatoes (1 pound), peeled
2
medium russet potatoes (1 pound), peeled
2
cloves garlic, crushed
2
teaspoons
fresh thyme leaves
kosher salt and black pepper
2 1/2
cups
heavy cream
butter, for the foil

Directions

  1. Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.
  2. In a shallow 1½-quart baking dish, toss the potatoes, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the cream and press gently to submerge the potatoes.
  3. Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 717
  • Fat 58 g
  • Sat Fat 36 g
  • Cholesterol 211 mg
  • Sodium 484 mg
  • Protein 7 g
  • Carbohydrate 45 g
  • Sugar 7 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 133 mg
What does this mean? See Nutrition 101.

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