*  Exported from  MasterCook  *

                     Scalloped Sweet Potato Casserole

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        sweet potatoes
   2      medium        onions
   2      tablespoons   salad oil
                        salt
   2      tablespoons   butter or margarine
   2      tablespoons   all-purpose flour
     3/4  teaspoon      ground ginger
     1/4  teaspoon      pepper
   2      cups          milk
   2      tablespoons   chopped parsley

In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and 
enough water to over to boiling.  Reduce heat to low; cover and simmer 
until sweet potatoes are just fork-tender but not soft, about 20 minutes; 
drain.  Cool sweet potatoes until easy to handle.
Meanwhile, slice onions 1/4 inch thick.  In 12-inch skillet over 
medium-high heat, in hot salad oil, cook onions and 1/4 teaspoon salt 
until tender, stirring occasionally.
Preheat oven to 375 F.  Grease 13" by 9" baking dish.  Peel sweet potatoes 
and cut into 1/4-inch thick slices.  In bottom of baking dish, arrange 
one-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 1-quart saucepan over medium heat, melt margarine or 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 in baking dish; sprinkle with parsley.  Bake 30 
minutes or until sauce is bubbly and mixture is heated through.  If you 
like, broil 1 minute to brown top of potatoes slightly. Makes 6 
accompaniment servings.


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