How to make it

  • In a large saucepot, add unpeeled sweet potatoes and enough water to cover
  • Boil, then reduce heat to low
  • Cover and simmer until potatoes are just fork tender but not soft, about 20 minutes
  • Cool until easy to handle
  • Meanwhile, slice onions 1/4 inch thick
  • In a 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally
  • Preheat oven to 375 degrees
  • Grease a 13x9 inch baking dish
  • Peel sweet potatoes and cut into 1/4 inch thick slices
  • In bottom of baking dish, arrange one-third of potatoes; sprinkle with half of the onions
  • Place half of the remaining potatoes over onions, then top with remaining onions
  • Arrange remaining potatoes on top
  • In a medium saucepot over medium heat, melt butter; stir in flour, ginger, pepper and 1 teaspoon salt until blended
  • Cook 1 minute Gradually stir in milk; cook stirring constantly, until sauce boils and thickens slightly
  • Pour sauce over potatoes; sprinkle with parsley
  • Bake 30 minutes or until sauce is bubbly and mixture is heated through.
  • If you like, broil 1 minute to brown the top of potatoes slightly

Reviews & Comments 2

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    " It was excellent "
    hungrybear ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    tablescape ate it and said...
    i think, perhaps, the sauce need some doctoring, but it sounds like a good basic recipe, especially for those diabetics on the site. Thanks for something a bit different.
    Was this review helpful? Yes Flag

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