This simple, unassuming scallop is both sweet and savory. Using sweet potatoes instead of white makes it a healthier option. As a final bonus, the elegant upright presentation gives the dish some textural interest that’s worthy of any holiday feast.
Ingredients
Servings 6
- 1/4 cup olive oil
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 2 teaspoons chopped rosemary
- 6 medium sweet potatoes thinly sliced (do not peel)
- Kosher salt
- Freshly ground black pepper
Nutritional Facts
Nutrition Facts
Sweet Potato Scallop
Amount per Serving
Calories
318
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
125
mg
5
%
Potassium
771
mg
22
%
Carbohydrates
57
g
19
%
Fiber
7
g
29
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
32065
IU
641
%
Vitamin C
6
mg
7
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 400°F. Coat a large oven-to-table baking dish with nonstick cooking spray.
- In a large bowl, combine oil, honey, cinnamon, and rosemary. Add sweet potatoes; sprinkle lightly with salt and pepper. Stir to coat on all sides.
- Arrange sweet potato slices in prepared baking dish by standing them upright in tight rows. You should have parallel lines of sweet potato slices (skin showing) along the length of the dish. Drizzle with any remaining oil mixture.
- Bake, covered, for 45 minutes.
- Bake, uncovered, an additional 20-30 minutes, until golden and glazed.
Notes
Norene’s Notes
Variation: Sprinkle sweet potato slices generously with salt and pepper. Add 3 Tbsp olive oil, 2 Tbsp honey, and ¼ cup chopped fresh basil or dill. Stir well. Arrange sweet potato slices in baking dish as directed in step 3. Bake, covered, for 45 minutes. Uncover; bake 20-30 minutes longer.
Recipes by Daniella Silver, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications. Click here to order your copy of The Silver Platter.
