I like to contrast slices of orange-fleshed sweet potatoes with yellow-fleshed Japanese sweet potatoes. (Tip: Shopping for yellow sweets? Look for their purple skin.) In either case, there’s no need to peel the potatoes before slicing.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes

Serves: 8

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 large onion, sliced
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 cups whole milk
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 3 lbs. sweet potatoes, thinly sliced

Instructions

1. Preheat the oven to 375°F.
2. In a large oven-safe pot over medium heat, heat the oil until shimmering. Sauté the onions with the bay leaves and thyme until the onions soften, 2–3 minutes.
3. Add the milk, salt, and pepper. Bring to a simmer, add the potatoes, and stir frequently until the mixture returns to a simmer. Remove the bay leaves and thyme.
4. Cover and bake until the potatoes are tender, 25–30 minutes.

Nutrition Information

Per serving (½ cup): 

• Calories: 220
• Total fat: 5 g
• Sat fat: 1.5 g
• Carbs: 39 g 
• Fiber: 5 g
• Total sugar: 11 g
• Added sugar: 0 g
• Protein: 5 g 
• Sodium: 360 mg