Sweet Potato and Onion Casserole
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
Sweet potatoes and ham are an American tradition, but the sweet potato dish is often much too sweet. This simple layered casserole is a better accompaniment, especially when serving the ham with sweet-and-sour condiments. Bake it on the rack under the ham.
Ingredients
- 3-1/2 lbs (1.75 kg) sweet potatoes (about 4 or 5 large)
- 2 cups (500 mL) thinly sliced white onions
- 1-1/2 tsp (7 mL) chopped fresh sage (or 3/4 tsp/4 mL dried)
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/4 cup (60 mL) extra-virgin olive oil
Preparation
Peel and thinly slice sweet potatoes. In greased 8-inch (2 L) square baking dish, lay one-quarter of the potatoes; sprinkle one-third of the onions over top, then sprinkle with one-third of the sage and one-quarter each of the salt and pepper. Repeat twice. Top with final layer of potatoes; pour oil over top, shaking pan to distribute. Sprinkle with the remaining salt and pepper.
Cover with foil; bake in 325°F (160°C) oven for 1 hour. Uncover; bake in 375°F (190°C) oven until tender when tested with fork and lightly browned on top, about 40 minutes.
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