Gingery Sweet Potatoes and Potato Casserole
Ready In: 55 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs sweet potatoes
- 1 lb potato
- 2 carrots
- 1 cup chicken broth or 1 cup water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon gingerroot (peeled, then chopped or grated)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
- Preheat the oven to 375°F.
- Scrub and peel the sweet potatoes, potatoes and carrots. Chop them into uniform 1/4 inch slices.
- Mix together the olive oil, soy sauce, ginger, salt and pepper. Pour over the vegetables and combine so that they're mostly covered.
- Arrange the vegetables in an 8-inch baking pan. Place the butter on top so that it will run down and melt.
- Cook the vegetables for 30 minutes, then add the chicken broth and cook until they are soft, about 15 minutes more.
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