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  • Scalloped Sweet Potato and Oyster Stew

    1 vote
    Scalloped Sweet Potato and Oyster Stew
    Prep: 20 min Cook: 35 min Servings: 10
    by Carolinaheartstrings
    301 recipes
    >
    This was not a combination that I had ever considered but boy was it good but it is one winning flavorful casserole. I hope you love it!

    Ingredients

    • 2 ¾ pounds sweet potatoes
    • 1 medium onion, chopped finely
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup fish stock (using the reserved oyster liquid)
    • 1 cup heavy cream
    • 1 teaspoon salt
    • 2 8 oz cans oysters
    • 1 cup grated sharp cheddar
    • 1 cup “Ritz” style crackers, crushe

    Directions

    1. 1. Peel potatoes and slice into ¼” thick slices.
    2. 2. Boil in salted water until softened (10-15 minutes).
    3. 3. Drain the cans of oysters reserving the liquid.
    4. 4. Chop the oysters into bite size pieces and reserve.
    5. 5. In a saucepan cook the onion in butter until soft.
    6. 6. Blend in 1 tablespoon of flour.
    7. 7. Add the reserved oyster liquid, cream and salt. Blend well.
    8. 8. Stir in the 2nd tablespoon of flour.
    9. 9. Cook over medium until thickened.
    10. 10. Drain the potatoes.
    11. 11. In a buttered casserole dish (“8 x 10 “) layer half of the potatoes.
    12. 12. Top with half of the oysters.
    13. 13. Top with half of the cheese.
    14. 14. Top with the remaining potatoes.
    15. 15. Pour the stock-cream mixture over the potatoes. Spread across the top.
    16. 16. Top with the remaining oysters.
    17. 17. Top with the remaining cheese.
    18. 18. Top with the cracker crumbs.
    19. 19. Cover and cook for 25 minutes at 350 degrees.
    20. 20. Uncover and cook for 10 more minutes
    21. As a main dish serves 6 and as a side dish serves 8-10.

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