6 medium sweet potatoes
2 medium onions
2 tbsp. vegetable oil
salt

In 5-quart saucepan, add unpeeled sweet potatoes and enough water to cover. Boil, then reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle.

Meanwhile, slice onions 1/4-inch thick. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.

Preheat oven to 375°F. Grease 13x9-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.

Make sauce (see below). Pour sauce over potatoes in baking dish; sprinkle with parsley.

Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly.

Makes 6 accompaniment servings.

SAUCE:

2 tbsp. butter
2 tbsp. all-purpose flour
3/4 tsp. ground ginger
1/4 tsp. pepper
2 cups milk
2 tbsp. chopped parsley

In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.

Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.

Submitted by: CM