Ingredients
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3
-
1/4
-
1 1/2
-
1 1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Scalloped Sweet Potatoes, A friend of a friend brought this to a potluck I had years ago, and I got the recipe because it was great to find a recipe that is different than the typical sweet potato casserole. I’ve never made it but definitely will now that I’m cooking more., It wasn’t what I thought it should be just doing it like the recipe. So here’s my tweak: add allspice, nutmeg and cinnamon. Last a hint of salt and sugar. Measure? No, I am ole school and don’t measure with anything but my instincts. 2 sticks of butter and they were the HIT OF THE MEAL! BYE, Followed the recipe to the letter. I had to cook them longer than directed, because the potatoes weren’t done, which led the cheese to get a little over done. I did add some more cheese to the top to help. They were okay, but everyone agreed they didn’t have much flavor and needed additional sesoning.
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Steps
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1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
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Spread Half of the Sliced Potatoes in the Bottom of a Lightly Buttered Baking Dish. |
|
3
Done
|
Sprinkle With Half of the Butter and Cheese. |
|
4
Done
|
Season With Salt & Pepper. |
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5
Done
|
Add Remaining Sweet Potato Slices. |
|
6
Done
|
Pour Milk Over Potatoes. |
|
7
Done
|
Top With Remaining Butter and Grated Cheese. |
|
8
Done
|
Bake Covered For 30 Minutes. Remove Foil and Bake For an Additional 15 Minutes or Until Potatoes Are Tender. Let Sit For 10 Minutes Before Serving. |
