Scalloped Sweet Potatoes
6 medium sweet potatoes
2 medium onions, sliced thin
2 tablespoons salad oil
Salt
2 tablespoons butter
2 tablespoons flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons parsley, chopped
In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and enough water to over to boiling. Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes, and then drain. Cool sweet potatoes until easy to handle. In 12-inch skillet over medium-high heat, in hot salad oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.
Preheat oven to 375 degrees. Grease 13 x 9-inch baking dish. Peel sweet potatoes and cut into 1/4-inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes. Sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions. Arrange remaining sweet potatoes over onions.
In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon of salt until blended; cook 1 minute. Gradually stir in milk, cooking and stirring constantly, until sauce boils and thickens slightly. Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30 minutes or until sauce is bubbly and mixture is heated through.