Scalloped Sweet Potatoes

Whenever I get an opportunity to swap sweet potatoes in a recipe for regular ones I usually do it. Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene, and vitamin C, plus they taste really good.

Makes 8 servings

3 pounds sweet potatoes, peeled and thinly sliced
1 large onion, thinly sliced
3 tablespoons melted butter
3 tablespoons all purpose flour
2½ cups half & half
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Heat oven to 375° F. Butter a 3-quart baking dish and layer with sweet potatoes and onions, set aside. Heat half & half in a small saucepan over medium heat until just simmering, set aside. Melt butter in a saucepan and whisk in flour. Cook over medium heat for 2 to 3 minutes, until the mixture bubbles and turns golden brown. While whisking, add the hot half & half and bring to a simmer until thickened and smooth. Remove from heat and add thyme, salt, pepper, and nutmeg. Stir well to combine and pour over potatoes and onions. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20 to 25 minutes.