Sweet Potato Casserole
Rather easy sweet potato casserole, can seem a little time consuming but worth the effort, and can be got ready in advance and finished off as you need.
6 medium sweet potatoes
2 medium onions
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 tablespoons plain flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped parsley
Place the unpeeled sweet potatoes in a large pan and enough water to cover. Place on a high heat until boiling then reduce the heat to low; cover and simmer until sweet potatoes are just tender but not soft, about 20 minutes. Then drain, cool the sweet potatoes in cold water until easy to handle.
Slice the onions around 1/4 inch thick. Over a medium heat, in the hot vegetable oil, cook the onions and 1/4 teaspoon salt until tender, stirring occasionally.
Preheat oven to 375 F, 180C, Gas 5
Grease a casserole or baking dish.
Peel the sweet potatoes and cut into 1/4-inch thick slices.
In the bottom of the baking dish, arrange a third of sweet potatoes; sprinkle with half of onions.
Place half of remaining sweet potatoes over onion layer, then top with remaining onions. Arrange remaining sweet potatoes over onions.
In a preferably thick bottomed saucepan, over medium heat, melt margarine or butter; the stir in
flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.
Gradually stir in milk – a little at a time, stirring it in is the way to go, it will save on lumps.
Cook, stirring constantly, until sauce comes to a gentle boil and allow to thicken slightly.
Pour the sauce over the sweet potatoes in baking dish; sprinkle with parsley.
Bake for 30 minutes or until sauce is bubbly and mixture is heated through.
Optionally, you can then grill for a minute or so, so that it browns the top of potatoes slightly.
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