Scalloped Sweet Potatoes
May 29, 2010
Unlike traditional scalloped potatoes, Scalloped Sweet Potatoes are not packed full of butter, cheese, and cream. Nonetheless, they're tasty and have a similar consistency and are sweeter of course. The creamy sauce is made with a little bit of reduced-fat cream cheese, some honey, a few tablespoons of milk and a touch of butter.
Ingredients
- 4 ounces reduced-fat (Neufchâtel) cream cheese
- 6 tablespoons milk
- 2 tablespoons orange honey
- 2 tablespoons butter
- 2-4 sweet potatoes (600 grams total)
Directions
- Heat 6 cups of water in a large sauce pan and bring to a boil.
- Peel sweet potatoes and slice into 1/4 thick bite size pieces. I cut the sweet potato lengthwise and then made the 1/4 inch slices.
- Boil the sweet potatoes for about 10 minutes or until you can easily pierce a piece of sweet potato with a fork. As the sweet potatoes are boiling, prepare the sauce.
- Melt the butter, cream cheese and honey and whisk until smooth. (If you have a mini-suace pan, you can use that. Otherwise you can microwave the ingredients in a glass measuring cup.)
- Drain the sweet potatoes and move them into an oven-safe casserole dish or 9x9 glass pan.
- Pour the sauce mixture over the sweet potatoes.
- Bake for 15 minutes at 350°F.