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Scalloped Sweet Potatoes

vegetables, potatoes

3 large sweet potatoes (about 2 lb); peeled, halved crosswise
2 tablespoon butter
3/4 cup thinly sliced leek; white, light green parts
4 teaspoons all-purpose flour
1/4 teaspoon (each) salt and pepper
1% cups milk
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1/2 cup fine fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter; melted

In large pot of boiling salted water, cover and cook sweet potatoes until almost tender, about 15 minutes; drain. Let cool; slice crosswise into 1/4-inch thick slices. In large saucepan, melt butter over medium heat; cover and cook leek, stirring occasionally, until tender, about 7 minutes. Stir in flour, salt and pepper; cook, stirring, for 1 minute. Slowly stir in milk; cook, stirring, until evenly thickened, about 5 minutes. Remove sauce from heat. Gently stir in sweet potatoes to coat. Arrange sweet potatoes in rows in 8-inch (8 cup) square glass baking dish; spoon any remaining sauce over top. (Make ahead: Cover and refrigerate for up to 1 day.) TOPPING: In small bowl, stir together bread crumbs, cheese and butter until crumbly; sprinkle over sweet potatoes. Bake, uncovered, in 425°F oven until heated through, about 20 minutes. Broil until golden, about 3 minutes.

Contributor: Canadian Living Magazine, October, 2001

Yield: 8 servings

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