Have I mentioned I love my Mandoline Slicer?* My mom got it for me for Christmas (along with a cut resistant glove like this one, as recommended by my hero Alton Brown), and my husband jokes that I’ll come up with any excuse to cut things thin. Well, so I had a mandoline, and some sweet potatoes, so why not cut them thin!
This is a great side dish, and can be made either savory or sweet, takes only a few ingredients, and has great presentation. I personally prefer it on the savory side (so many people sweeten sweet potatoes, but I think they are better without extra sweet).
Recipe: Scalloped Sweet Potatoes
- 2-3 sweet potatoes (depending on size)
- coarse salt
- cracked pepper
- (optional – herbed salt, cumin, brown sugar)
- Preheat oven to 400
- Wash and scrub your potatoes (I left the skins on).
- Slice your sweet potatoes thinly (I set my mandoline on 1.3 or 2). You want them thicker than potato chips, probably about 1/8 inch.
- Put your slices in a large bowl, drizzle with olive oil – just a little to start, and liberally sprinkle with salt & pepper. For this batch I had some herbed salt on hand (with thyme/rosemary/garlic in it) and used that in place of coarse salt. You can also add finely chopped herbs along with your salt to get the same effect, but it is not required.
- Toss together. The olive oil helps the salt and pepper distribute evenly. If necessary add a little more oil.
- Grease the bottom of your baking dish with a touch of olive oil or cooking spray.
- Layer your potatoes in the pan, overlapping them as shown.
- Bake for 25-35 minutes, or until a slice in the middle is cooked through, but not mushy. (The time will depend on how thick your slices are, and how closely together you stack them, so test.)
- Use a spatula to remove stacks of slices and place them on the plate for a lovely presentation.
*Yep, that’s an amazon link, I think it’s a great product –much better than my old mandoline with a million parts– and if you buy it through the link, you support Foodwhirl!