Scalloped Sweet Potatoes Caramelized With Brown Sugar Glaze

Ingredients

• 4 medium sweet potatoes, peeled and thinly sliced (about 2 pounds)
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups heavy cream (or coconut milk for a vegan alternative)
• 1/4 cup unsalted butter (or vegan butter)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon apple cider vinegar
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, toss the sliced sweet potatoes and onion with olive oil, salt, and pepper until evenly coated. Layer half of the sweet potato mixture in the baking dish.
3. In a saucepan over medium heat, melt the butter. Add the heavy cream, garlic powder, onion powder, and thyme. Stir until well combined and heated through.
4. Pour half of the creamy sauce over the first layer of sweet potatoes. Repeat with the remaining sweet potato mixture and pour the rest of the sauce on top.
5. Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes.
6. Prepare the brown sugar glaze by combining brown sugar, cornstarch, apple cider vinegar, and water in a saucepan over medium heat. Cook until the mixture thickens and becomes bubbly.
7. After 30 minutes, remove the foil and pour the brown sugar glaze over the sweet potatoes. Return to the oven and bake uncovered for an additional 25-30 minutes.
8. Once done, remove from the oven and allow to cool for a few minutes before serving.

Nutrition