Recipe: Scalloped Sweet Potatoes (using chicken broth)

SCALLOPED SWEET POTATOES

1 1/2 teaspoons olive oil
1 1/2 pounds peeled sweet potatoes, cut in 1/4-inch thick slices
1/2 pound chicken stock
2 1/4 tablespoons flour
1 1/8 dashes ground nutmeg

Preheat oven to 350 degrees F. Coat (12x20x2-inch) hotel pans with oil.

Arrange slices of sweet potatoes in the pans in a single layer. Season with salt and pepper. Repeat layering and seasoning with remaining potatoes.

Whisk broth together with flour and nutmeg to blend. Pour over potatoes.

Cover tightly with aluminum foil. Bake until almost tender, about 35-50 minutes. Uncover; increase oven temperature to 400 degrees F and bake until potatoes are tender and most of the liquid evaporates, about 15 minutes longer.

Makes 6 servings
Source: Bill, DC - 09-24-97