Skinny Scalloped Sweet Potatoes - 20.9g Carbs, 2.7g Fiber, 1.7g Sugar
From: SparkPeople user SP_STEPF
Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.
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.
Prep: 10 min
Cook: 30 min
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 Fahrenheit.
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 another10 minutes. The vegetables should be tender, and the cheese should be starting to brown.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving: 139.8 Calories, 4.2g Total Fat, 2.4g Saturated Fat, 0.3g Polyunsaturated Fat, 1.3g Monounsaturated Fat, 12.3mg Cholesterol, 113.2mg Sodium, 261.5mg Potassium, 20.9g Total Carbs, 2.7g Dietary Fiber, 1.7g Sugars, 5.5g Protein
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