Creamy Sweet Potatoes

There is something wonderful about sweet potatoes. Perhaps it is that somehow I feel like I am being extra healthy when I eat them, even when they are smothered in cream and cheese. Perhaps it is that while it is a potato it is chock full of vitamins, specifically vitamin A. Or perhaps it is just that they seem to be one of my new favorite vegetables; I didn't eat many sweet potatoes growing up, none that I can remember in fact. And more importantly I purchased a large box of them recently and am experimenting with them in different recipes.

Either way, you will love this recipe. It is basically a rendition of a scalloped potatoes or creamy potluck potatoes or, in my world, a funeral potato. I threw this recipe together with ingredients I had in the pantry and it was delicious. So delicious in fact that my husband and I ate all of them...I had anticipated leftovers for lunch the next day...oh well, it was worth it!

Creamy Sweet Potatoes
Recipe by Caroline
Picture by Caroline
Makes 2 hearty servings or 4 polite servings

3 1/2 cups sweet potatoes, peeled and sliced about 1/4" thick
1-10 3/4 ounce can cream of chicken soup
1/4 sour cream
1/2 cup cheddar cheese, shredded
2 tablespoons milk
2 green onions, sliced
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon black pepper

1. In a large sauce pan cook sweet potatoes in salted water for 10 minutes, or until just tender. Drain, rinse with cool water, and set aside.
2. Meanwhile, in a large bowl mix together soup, sour cream, cheese, milk, green onions, garlic salt, salt, and black pepper. Gently stir in the cooked potatoes. Transfer mixture to a square baking dish.
3. Bake in a 350° oven for 25 minutes or until heated through; the top should just start to brown slightly. Let stand for about 5 minutes, server warm.