Sunday, November 21, 2010

scalloped sweet potatoes - version 2

Well, I was pondering what to make for supper tonight when I wrote this post about a dish I made a few weeks ago. And it got me to thinking - I had two sweet potatoes that needed some attention, as well as a few hangers on in the vegetable bin that needed something doing to them pronto. So I made a new version of scalloped sweet potatoes.

Scalloped Sweet Potatoes with Ham (inspired by this recipe from Tasty Kitchen)

2 sweet potatoes
1 cup cubed or shredded cooked ham
2 celery stalks, diced
2 carrots, diced
3 leeks, sliced (white and light green parts only)
1/2 cup sliced mushrooms
1/2 medium onion, sliced
4 1/2 tbsp butter
3 tbsp flour
2 c milk
1/2 c feta, crumbled
1/8 tsp cayenne
1 tbsp dijon mustard
salt and pepper
1/2 c parmesan cheese, shredded

Peel and slice the sweet potatoes into thick slices. Place the slices into a foil lined pan with 1-2 tbsp olive oil and roast for 30 minutes at 375 deg F.

Meantime heat 1 1/2 tbsp butter over medium heat and add the ham and onion and heat until the onion is soft. Add the celery, carrot, leeks, mushrooms and cook until the leeks are soft and the mushrooms are a bit browned. Add the rest of the butter, flour and milk and stir until a sauce forms. Add the cayenne, mustard and seasoning and stir until bubbly and thick. Stir in the feta.

Layer half the roasted sweet potatoes in a greased casserole dish. Pour half of the sauce over the top and spread somewhat evenly. Top with the rest of the sweet potatoes and the sauce. Sprinkle the parmesan cheese over the top and bake for 30 minutes at 350 deg F or until golden brown and bubbly. This was delicious!

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