Indian Masala Spice Escalloped Sweet Potatoes
Ingredients
- 3 pounds Sweet potatoes — peeled and cut into 1/4″ slices
- 2 tablespoons Olive oil
- 1 whole Onion — sliced
- 2 1/2 tablespoons All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 4 tablespoons SupHerb Farms Fusions® Indian Masala
- 2 cups Reduced-fat milk
- 1/2 cup Brown sugar
- 1/4 cup Pecans — chopped
- 1 teaspoon Orange zest
Categories
- Categories: Asian, Indian
- Ingredients: Plant-Based, Plant-Forward, Potatoes, Sides, Vegetarian
Preparation
- Preheat oven to 325°F.
- Place potatoes in a large pot of boiling water.
- Cook for 5-10 minutes, or until just tender. Drain well and set aside.
- Add oil to sauté pan. When hot, add sliced onion and cook until tender.
- Stir in flour over low heat and cook to a paste.
- Add salt, pepper, SupHerb Farms Fusions® Indian Masala, and milk. Cook until mixture slightly thickens.
- Arrange half of the sweet potatoes in an 11″ x 7″ baking dish and pour half of the milk mixture over them.
- Arrange remaining potatoes and pour rest of milk mixture over the top.
- Sprinkle pecans and brown sugar over the potatoes. Top with orange zest. 1
- Bake for 20 minutes or until potatoes are tender. If desired, brown sugar for 1-2 minutes under the broiler.
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