Loaded Scalloped Sweet Potatoes
Prep: 20 minutes
Bake: 50 minutes • Serves: 12
7 slices PICS thick-cut bacon, chopped
2 cups packed baby kale
2 cups PICS heavy cream
1 teaspoon chopped fresh thyme
1/2teaspoon PICS garlic powder
1/2teaspoon PICS onion powder
1/4teaspoon PICS salt
2-1/2pounds sweet potatoes, peeled and sliced 1/8-inch-thick crosswise (about 4 potatoes)
1 cup PICS grated Parmesan cheese
2 green onions, thinly sliced
1.Preheat oven to 400°. Spray 13 x 9-inch baking dish with cooking spray.
2.In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
3.In same skillet with drippings, cook kale 1 minute or until wilted, stirring occasionally; reduce heat to medium. Add cream, thyme, garlic powder, onion powder and salt; cook 5 minutes or until thickened, stirring occasionally. Makes about 2 cups.
4.In bottom of prepared dish, shingle 1/3 of the sweet potato slices; top with about 2/3 cup cream mixture, 1/3 cup cheese and 1/3 of the bacon; repeat layers twice.
5.Cover dish tightly with aluminum foil; bake 35 minutes. Remove foil; bake 15 minutes or until sweet potatoes are tender and top is golden brown. Serve potatoes sprinkled with green onions.
Approximate nutritional values per serving:
243 Calories, 18g Fat (11g Saturated), 55mg Cholesterol,
276mg Sodium, 16g Carbohydrates, 2g Fiber, 6g Protein