Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Scalloped Sweet Potatoes

½ pounds sweet potatoes, peeled and cut into ¼-inch slices (about 8 cups)
3 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped (about 1 cup)
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white or black pepper
2½ cups low-fat milk
1 cup shredded Gruyère cheese, divided
2 teaspoons chopped fresh rosemary

  1. Position racks in upper and lower third of oven; preheat to 425°F.

2. Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.

3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.

4. When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with ½ cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary.

To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce(Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Recipe courtesy of Eating Well


Recent Posts


Tags

potato macaroni salad garlic cambozola pomegranate molasses onion Ginger greek yogurt apple almond milk salad cauliflower crust mayo chicken broth white wine vinegar chard leaves green beans medjool dates Shallot sandwiches rosemary horseradish peaches Organic 3-Bean & Vegetable Soup pear oregano lime eggs eggplant hash browns garbanzo beans quinoa cucumber avocados brussel sprouts cashews roasted Roasted Brussels Sprouts pumpkin cranberries tomato paste tomatoes Kiwi Giada's Herbed Quinoa yogurt Arugula gnocchi vegetables walnuts quesadillas Southwestern Salsa Squash black bean summer cloves peppers sugar Almonds chili almond butter pecans spinach beets Glaze casserole bell pepper pistachios pasta parsley hoisin sauce tomato juice Cinnamon roasted veggies tahini curry powder cucumbers Carrot carrots olive oil raisins gorgonzola pie crust clove croissants grapes Gazpacho red wine vinegar Salmon croutons protein powder stir-fry honey dr axe cashew Beet-and-Apple Salad zucchini Italian seasonings sunflower seeds Gruyère cheese soup pomegranate Guacamole ACV Roast Chicken gluten free pumpkin puree Honey Chipotle berries goat cheese dressing Reggiano Cheese cumin vanilla bean bacon butter Zucchini Parmesan Crisps ham Lemon juice Chicken and Broccoli Stir-Fry Fruit Smoothie roasted carrots MACA hummus bell peppers sweet potatoes kalamata olives lemon apricots chia seeds coconut apple cider vinegar cheese roasted beets white beans Salsa Chicken pastry cream Broccoli chicken salad Bartlett pears thyme Wraps banana


Archive