Recipe: Sweet Potato and Onion Casserole

SWEET POTATO AND ONION CASSEROLE

"Sweet potatoes and ham are an American tradition, but the sweet potato dish is often much too sweet. I find 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."

3 1/2 pounds sweet potatoes (about 4 or 5 large)
2 cups thinly sliced white onions
1 1/2 teaspoons chopped fresh sage (or 3/4 tsp/4 mL dried)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil

Peel and thinly slice sweet potatoes. In greased 8-inch square baking dish, lay one-quarter of the potatoes; sprinkle one-third of the onions over top. 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 degrees F oven for 1 hour. Uncover; increase oven temperature to 375 degrees F and bake about 40 minutes longer or until tender when tested with fork and lightly browned on top.

Makes 8 servings
Source: Homemakers Magazine: April 2005