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Ingredients
- 6 medium sweet potatoes
- 2 medium onions
- 2 tbsp vegetable oil
- salt
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3/4 tsp grnd ginger
- 1/4 tsp pepper
- 2 c. lowfat milk
- 2 tbsp minced parsley
Directions
- In 5-quart saucepot, add in unpeeled sweet potatoes and sufficient water to cover. Boil, then reduce heat to low; cover and simmer till sweet potatoes are just fork-tender but not soft, about 20 min; drain. Cool sweet potatoes till easy to handle.Meanwhile, slice onions 1/4 inch thick. In 12-inch frying pan over medium-high heat, in hot vegetable oil, cook onions and 1/4 tsp salt till tender, stirring occasionally.
- Preheat oven to 375°F. Grease 13x9" baking dish. Peel sweet potatoes and cut into 1/4 inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.
- Arrange remaining sweet potatoes over onions.
- Make sauce (see below). Pour sauce over potatoes in baking dish; sprinkle with parsley.
- Bake 30 min or possibly till sauce is bubbly and mix is heated through. If desired, broil 1 minute to brown top of potatoes slightly.
- Makes 6 accompaniment servings.
- In 1-quart saucepan over medium heat, heat butter; stir in flour, ginger, pepper, and 1 tsp salt till blended; cook 1 minute.Gradually stir in lowfat milk; cook, stirring constantly, till sauce boils and thickens slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 123 | 39% |
| Total Fat 13.94g | 17% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.18g | |
| Cholesterol 21mg | 7% |
| Sodium 175mg | 7% |
| Potassium 751mg | 21% |
| Total Carbs 42.38g | 11% |
| Dietary Fiber 5.3g | 18% |
| Sugars 14.35g | 10% |
| Protein 7.42g | 12% |
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