Scalloped Sweet Potatoes in Lemon-Ginger Cream

SCALLOPED SWEET POTATOES IN LEMON-GINGER CREAM

With so much heavy cream in this recipe, it’s not one you would want to serve on a regular basis. But after all, it is Thanksgiving! Don’t be tempted to substitute, as anything other than heavy cream will break (curdle) when boiled with the lemon juice. (Source: Cuisine at Home, December 2007)

3 cups heavy cream

¾ cup sugar

⅓ cup fresh lemon juice

2 teaspoons fresh ginger, minced

2 teaspoons kosher salt

8 cups sweet potatoes, peeled and thinly sliced

Preheat oven to 350°. Boil cream, sugar, lemon juice, ginger and salt in a large heavy sauce pan over high heat until reduced to 2 cups, about 20 minutes. Stir in sweet potatoes, then transfer to a 2 quart casserole dish. Bake 45 minutes, or until sweet potatoes are tender. Let rest 10 – 15 minutes before serving. Serves 10.

Cook’s note: a mandoline is the perfect tool for quickly making uniformly-thin slices of whole peeled sweet potatoes.

Mary Collins-Shepard

The Kitchen Garden Girl

November 2007