Scalloped Sweet Potatoes with Peanut Streusel

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Here's an unexpected use for your springform pan. The pan usually used for making cheesecake is perfect for layering sweet potato slices and the coconut milk-based sauce.

Scalloped Sweet Potatoes with Peanut Streusel
Photo: Carson Downing
Hands On Time:
35 mins
Total Time:
2 hrs 5 mins
Servings:
8

Ingredients

  • 2 tablespoon butter

  • 3 garlic cloves, minced

  • 3 tablespoon all-purpose flour

  • 1 ½ cup unsweetened light coconut milk

  • 1 tablespoon chopped fresh basil or parsley

  • ½ teaspoon Chinese five-spice powder, or 1/4 teaspoon ground cinnamon or ground nutmeg

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 3 pound sweet potatoes (5 to 6 medium), peeled and very thinly sliced

  • Peanut Streusel (see recipe)

Directions

  1. Preheat oven to 325°F.* Grease the bottom and sides of a 10-inch springform pan. Line pan with parchment paper, allowing ends of paper to extend above edge of pan.

  2. For sauce: In a large saucepan melt butter over medium. Add garlic; cook 1 minute. Whisk in flour. Add coconut milk all at once. Cook and stir until thickened and bubbly. Stir in basil, five-spice powder, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper; remove from heat.

  3. Arrange sweet potatoes in pan, overlapping slices as necessary and spooning some of the sauce over each layer as you work your way around the pan. (You should have five or six layers of potatoes with about 1/4 cup sauce per layer, ending with sauce.) Season with additional salt and pepper. Sprinkle with Peanut Streusel.

  4. Bake, uncovered, about 1 hour or until bubbly and golden and potatoes are tender. Remove from oven; let stand 30 minutes. Remove sides of pan; gently peel away paper. Slice into wedges and, if you like, top with additional peanuts and/or basil. Serves 8.

Peanut Streusel

In a medium bowl stir together 1/2 cup each packed brown sugar and all-purpose flour. Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 1/2 cup each chopped roasted peanuts or toasted almonds and flaked coconut. *Tip: To bake separate from the turkey, bake at 375°F 45 minutes.

Take It Easy:

Prep as directed, placing potatoes in a buttered 3-qt. baking dish. Spread sauce over potatoes. Top with Streusel. Bake in a 325°F oven, uncovered, about 1 hour or until browned and potatoes are tender. Let stand 10 minutes before serving.

Tips

Up to 1 day ahead, slice potatoes, make sauce, and prepare Streusel. Place in separate airtight containers and chill. (Place potatoes in a resealable plastic bag; squeeze out excess air.) Assemble and bake as directed.

To bake with turkey:

Place springform in 325°F oven with turkey. Bake for 1 hour. Cool and serve as above.

Nutrition Facts (per serving)

405 Calories
19g Fat
55g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 405
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 55%
Cholesterol 23mg 8%
Sodium 343mg 15%
Total Carbohydrate 55g 20%
Total Sugars 17g
Protein 7g
Vitamin C 4.6mg 23%
Calcium 71mg 5%
Iron 1.9mg 11%
Potassium 672mg 14%
Folate, total 49.9mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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