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Before you jump to Scalloped Yam, Sweet Potato and Beet recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
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To conclude, I guess an apple a day actually can keep the doctor away and now you recognize why. The advantages we covered are just a handful of of the benefits that eating apples can offer. All the benefits would take us too much time to include in this post, nevertheless the information is out there. I hope that the the very next time you go to the supermarket you find yourself getting plenty of apples. You will notice that your overall health can significantly be benefited by consuming apples.
We hope you got insight from reading it, now let’s go back to scalloped yam, sweet potato and beet recipe. You can cook scalloped yam, sweet potato and beet using 9 ingredients and 14 steps. Here is how you do it.
The ingredients needed to cook Scalloped Yam, Sweet Potato and Beet:
- Provide 2 sweet potatoes medium
- You need 2 yams medium
- Take 2 beets medium
- Take 2 packs milk green butterfly evaporated
- You need 2 tbsps coconut oil
- Take 1 tbsp flour
- Get 1/2 cup Parmesan cheese
- Provide 1/4 cup cheddar cheese
- Provide to taste Salt
Instructions to make Scalloped Yam, Sweet Potato and Beet:
- Peel and steam sweet potatoes and yams whole until tender but not too soft.
- Bake beets in skin for 40 mins. Will be firm but not hard.
- To make sauce, heat oil in a pan on low flame.
- Sift flour in gradually and stir continuously to ensure no lumps.
- Stir for 3 mins.
- Add in milk and stir occasionally so underneath will not burn.
- After about 10 mins, it will thicken.
- Add in 3/4 of cheese and stir well.
- Peel beets when done and slice in 1/4 inch slices.
- Slice sweet potato and yam as well.
- Pour 1/4 of sauce in baking dish and spread out on bottom.
- Arrange slices and pour remained of sauce over them.
- Sprinkle remainder of cheesed and little dried parsley over top.
- Bake for 40 mins or until bubbly and slightly brown.
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