Scalloped Sweet Potato/Potatoes
My “Aunt” Olive died recently and I wanted to do something extra special in her memory. Scalloped Sweet Potato/Potatoes was the answer. Not just to donate money, that is easy but to give of myself to remember her. She was a very fine lady. My memories of her are so pleasant, she was always so lovely dressed and full of smiles, stories and warm hugs.
Every year we take a meal down to The Mustard Seed, which is our local shelter. I have done it to replace a gift when someone says “oh don’t send me something” I then give a gift to The Mustard Seed. I have done this for many years and have almost always done a minestrone soup. We all love that soup and it makes a huge pot.
This year I wanted to do something extra special. So Ken brined and smoked two chickens and I made two pans of the scallop potatoes. I also donated a huge bag of frozen corn. I sure hope some poor soul enjoyed a nice home cooked meal. In a rush for us to get out the door I forgot to include a card that I wanted to say in loving memory of Olive Owen. I told them so when I dropped off the meal but then thought that I would share the recipe with you in her memory.
- 3 Tbsp. butter
- 1 lb. sweet potatoes (orange fleshed)
- 1 lb. baking potatoes
- 2 cups half and half cream, more if needed
- 1 clove garlic, minced
- 1 tsp. sea salt
- 2 tsp. fresh thyme
- black pepper to taste
- Fresh grating of nutmeg
- Preheat oven to 400F. With 1 Tbsp. butter grease a 8½" deep baking dish. Wash, peel and slice potatoes. Layer potatoes into the dish alternating sweet and baking potatoes.
- In a small saucepan add the rest of the ingredients and bring up to a boil. Pour over the potatoes. Dot the top with the remaining butter. Cover with foil and bake for 50 min.
- Remove the foil and if the potatoes are dry add a small amount of cream, ¼ cup drizzled on top if necessary. Continue to bake uncovered for 25 min. Cool slightly and serve.
Adapted from Epicurious