The low fat sweet potatoes casserole is a delicious dish to have in winter. The melted cheese top is sensational.
Of course, if you don't happen to like sweet potatoes, you can substitute them with normal potatoes, and you'll have an equally delicious dish.
Once again, when cooking potatoes, I rather "nuke" them in the microwave than boiling them, but you may prefer to boil them in the traditional way. It's your call.
1 kg of sweet potatoes or normal potatoes
1 red Spanish onion, sliced
1 tsp crushed garlic
1 1/2 cup of chicken stock
40 g low fat spread
1/4 cup of plain flour
1 1/4 cups of skim milk
1 tsp chopped fresh thyme
1/2 cup wholemeal crumbs
1/4 cup grated low fat cheddar cheese
This is what you do
First of all, dice the sweet potatoes and boil them till tender.
Then, you must spray a baking dish with cannola oil spray.
Combine the sweet potatoes, sliced onion, garlic, and 1 cup chicken stock in a pan, and simmer for about 10 minutes.
Drain the potatoes, and put the mixture in the baking dish.
Melt the low fat butter in the pan and stir the flour. Keep stirring till the mixture goes bubbly.
Stir in the milk, 1/2 cup stock, and thyme and bring to the boil.
Now, pour the sauce over the sweet potatoes in the baking dish.
Mix the breadcrumbs and cheese together, and top the potatoes with it.
Bake for about 30 minutes, and serve warm.
Source: Low Fat Cooking (Australian Women's Weekly Home Library)