Today I start with my dish. That is the dish I have decided to make this year for Thanksgiving.
Scalloped Sweet Potatoes... *droool*
Now, please keep in mind the photos are A: not mine and B: not originally made in a muffin pan.
You're gonna have to use your imagination. They're gonna be like my first post's recipe for Individual Potato Gratin:
Only more...sweet potato-y...like this:
You get the idea. Here's the recipe.
Scalloped Sweet Potatoes
I got it from Tasty Kitchen.
- 2 pounds Sweet Potatoes
- 4 strips Bacon
- 1 whole Onion, Chopped
- 2-½ Tablespoons All-purpose Flour
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 cups Reduced-fat Milk
- 1-¼ cup Grated Parmesan Cheese
1. Preheat oven to 325 degrees. Peel potatoes; cut into 1/4 inch slices. Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside.
2. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Drain on a paper towel, crumble and set aside.
3. Add chopped onion to bacon drippings and cook until tender. Stir in flour over low heat and cook to a paste. Add salt and pepper. Add milk and cook until mixture thickens slightly.
4. Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are tender. If desired, brown cheese for 1-2 minutes under the broiler.