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Rosemary Scalloped Sweet Potatoes

4 mediumsweet potatoes, peeled and sliced 1/2-inch thick rounds
1 largeonion, sliced in 1/2-inch wedges
1/2 cupswater
2 teaspoonsdried rosemary, crushed
1/2 teaspoonsalt
2 tablespoonsbutter
3 Tablespoonsflour
1-1/2 cupsmilk
1/2 cupspotato liquid
1/2 cupsParmesan cheese, grated
Paprika (to taste)
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Rosemary Scalloped Sweet Potatoes - Instructions

Preheat oven to 400 F. In a large saucepan, add sweet potatoes, onion, water, rosemary and salt. Bring
to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender. Drain potatoes, reserving
the cooking liquid for the sauce. Transfer potatoes and onions into baking pan. In medium saucepan, melt
butter, blend in flour, add milk and potato liquid; stir constantly until thickened. Pour sauce over the
potatoes. Sprinkle with Parmesan cheese and paprika. Bake for 10-25 minutes, until cheese is melted.
Makes 4-6 servings.

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