Brown Butter and Sage Scalloped Sweet Potatoes

This potato side dish is sure to take center stage at Thanksgiving or any family get together. It incorporates all of our favorite fall flavors including sweet potatoes, sage and nutmeg. Go ahead, stir up this dish and see how many people ask to swap recipes at your holiday get together. Thanks again to Holly, one of our CSA members for sharing.

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. In a saucepan over medium-high heat, melt the butter and whisk frequently until it begins to brown, about 5 minutes. Add the minced sage to the brown butter and allow to cook until crisp, about 30 seconds. Add the flour to the brown butter and stir to combine, then add the almond milk, salt, pepper, nutmeg, and 1/4 cup of the Parmesan cheese to the saucepan. Stirring constantly, cook until the cheese has melted and the sauce begins to thicken, about 5-7 minutes. Remove from heat and set aside.

In a 9x9 casserole dish, place half of the sweet potatoes and cover with half of the cheese sauce. Top with the remaining sweet potatoes and then top with the remaining cheese sauce. Finally, top the scalloped potatoes with the remaining Parmesan cheese.

Bake uncovered for 60 minutes or until potatoes are soft when you insert a knife into the middle of the casserole. Let stand for 5 minutes before serving. Enjoy!

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