Light and Spicy Scalloped Sweet Potatoes - 20.8g Carbs, 2.7g Fiber
From: Spark People user SP_STEPF
Lemony coriander and smoky cumin pair perfectly with sharp Cheddar
in this grown-up spin on scalloped potatoes.
Tips -
This dish pairs well with Mexican food and grilled meats.
I love the mix of lemony and fresh coriander and smoky cumin. I add
a layer of extra sharp cheddar cheese to the top of the dish, which
gives it a rich and decadent finish.
Swap the coriander and cumin for rosemary and thyme in winter.
You could also grate the sweet potatoes, if you prefer.
Minutes to Prepare: 10
Minutes to Cook: 30
Servings: 6
3 large sweet potatoes (5" long), peeled if not organic
1 large white onion
3 cloves garlic
1 tsp ground coriander
1 Tbsp ground cumin
1/2 tsp black pepper
3/4 cup (6 oz) skim milk
1/2 cup grated sharp Cheddar
1 tsp hot sauce (or to taste)
Preheat the oven to 400 degrees F.
Slice the sweet potatoes and onions as thinly as possible. Chop the
garlic. (Tip: I put them all through the food processor using the
slicing blade.)
Spray a 9"x13" casserole dish with nonstick cooking spray. Layer on
half of the sweet potatoes, then sprinkle on a third of the spices.
Layer on the onions and garlic, followed by a third of the spices.
Finally, layer on the rest of the sweet potatoes and the remaining
spices. Pour on the milk, sprinkle on the hot sauce and top the
casserole with the cheese.
Bake, covered, for 20 minutes, then remove the lid for another
10 minutes. The vegetables should be tender, and the cheese
should be starting to brown.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
140.2 Calories, 4.2g Total Fat, 12.2mg Cholesterol, 116.3mg Sodium,
20.8g Total Carbs, 2.7g Dietary Fiber, 5.5g Protein
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