Spicy Scalloped Sweet Potatoes
Ah, Thanksgiving- one of our favorite holidays. Because who doesn’t love a day that is centered around food and gathering with the people you care about. And if you’re like us, which we assume you are, you think things are always better when you add a little spice. This recipe is a triple threat as it is packed with three different powerful flavors. The savory flavor of the cheese perfectly compliments the sweetness from the sweet potato, and the fire from our hot sauces. Once you try this dish, you’ll realize that no matter the holiday or season, this dish is a year-round keeper.
Serves 6 people
- 2 ½ pounds Sweet Potato (about 3 medium sweet potatoes), thinly sliced at ⅛ inch thick, unpeeled
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 3 teaspoons fresh thyme leaves
- 1 cup shredded white cheddar cheese
- ½ cup milk
- ½ cup heavy cream
- Salt and pepper
- • 1 tablepoon of Mago Ghost and Mago Green, or 2 tablespoons Mago Red
Preheat oven to 400°F
Start by thinly and evenly slicing the sweet potato and set aside for later.
Melt the butter in a medium pan over medium-high heat. Add onion, and saute for about 5 minutes until translucent. Add garlic and sauté for an additional minute until fragrant.
Pour in the heavy cream, the milk, salt, pepper, and 2 teaspoons thyme, and mix well. Cook the sauce for 2 minutes until it comes to a simmer and starts to thicken, without boiling.
Remove from heat, then mix in your favorite MAGO SAUCE, and set aside for later.
You will make 4 layers total: Lightly grease a 9×9 inch baking pan and spread the 1st layer of sweet potato slices on the bottom of the pan. Top evenly with 1/4 of the heavy cream mixture, then sprinkle evenly with ¼ of the shredded cheese. Repeat this 4 times. Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for 25 minutes, or until the sauce starts to bubble. Top it off with the remaining 1 teaspoon thyme and your favorite Mago Hot Sauce. Dig in!