When it comes to "comfort" foods, scalloped potatoes has always been high on my list. Candied sweet potatoes is a traditional Thanksgiving dish in may households, and it also qualifies as "comfort" food on my scale of favorites. Who can resist caramelized onions, whether it be as a base for French onion soup, or as an accompaniment for meat and poultry dishes. This recipe gives the best of both worlds. The caramelized onions take some time and patience, but to me it's worth it.
Here you are getting a twofer: candied sweet potatoes and scalloped potatoes. I used sweet potatoes, but you could probably use yams instead. I used yellow onions, but you could probably substitute the large sweet onions from Georgia and get even more sweetness. You could also vary this recipe by substituting white potatoes for half the sweet potatoes.
The recipe for the caramelized onion used in this recipe is also included below:
2 medium sweet potatoes, skin on, sliced 1/8" thick
2 cups of milk
1/2 cp caramelized onion (recipe below)
Salt & freshly ground black pepper
1 - Add all the ingredients except sweet potatoes to a blender or food processor and puree' the mixture.
2 - Place the sweet potato slices in a single layer on the bottom of a greased 9X9 casserole.
3 - Add a layer of puree' then another single layer of sweet potato slices.
4 - Continue alternating layers until both are used up. (should be 4 or 5 layers)
5 - Cover and bake in a preheated 375 degree oven for 30 minutes.
6 - Remove the cover and bake for another 30-45 minutes (until liquid is absorbed).
1 - Peel 2 medium yellow onions, cut off the ends and cut in half (top to bottom)
2 -Slice thinly and separate the thin strips formed by cutting .
3 - Heat a non-stick skillet and add 2 tbsp olive oil.
4 - When skillet is very hot but not smoking, add onions and turn heat down to medium or medium low.
5 - Stir to coat all onion strips, and continue to cook for 20-30 minutes stirring frequently to avoid burning.
6 - When caramelized the onions should be a golden brown color when they are done.
Note: I prepared this dish the other night and my wife loved it. I hope you do too! Check my website for this and many more delicious recipes. - Frank
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre-WWII. I do this on my website, http://www.frankernhart.com Hope you like this recipe and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow.
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