Healthy Recipe of the Week

Growing up in sunny Southern California, I lived in the South Bay, Inland Empire, Downtown Los Angeles, West Los Angeles, Marina del Rey, and a short stay in Santa Monica before moving north to the beautiful Bay Area (and later the picturesque PNW).

One funky, fun restaurant in Santa Monica comes to mind as I write this week’s recipe, Chez Jay. Established in 1959 with an outdoor patio opening in 2019, this is a casual, ‘hole in the wall’ eatery with a flavorful, mouthwatering menu and celebrity hangout (I ran into Warren Beatty many years ago!). My must-have menu items are their famous Pacific sanddab and scallop potatoes! If you visit Santa Monica, give Chez Jay a try!

 Scalloped Sweet Potatoes

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 large Onion (sliced)
• 2 Bay Leaves
• 3 Fresh Thyme Sprigs
• 2 cups Whole Milk
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 3 pounds Sweet Potatoes (thinly sliced)

Directions

Preheat the oven to 375°F.

In a large oven-safe pot over medium heat, heat the olive oil until shimmering. Sauté the onions with the bay leaves and thyme until the onions soften (2 – 3 minutes).

Add the milk, salt, and black pepper. Bring to a simmer, add the sweet potatoes, and stir frequently until the mixture returns to a simmer. Remove the bay leaves and thyme.

Cover and bake until the sweet potatoes are tender (25 – 30 minutes).

Preparation Time: 45 minutes

Yields: 8 servings

Nutritional Information

Per serving (1/2 cup): 220 Calories | 5g Total Fat | 1.5g Saturated Fat | 39g Carbohydrates | 5g Fiber | 11g Total Sugar | 0g Added Sugar | 5g Protein | 360mg Sodium

 

 

 

 

 

Reference

Chef Kate. (2025, January/February). The healthy cook: Winter warmers. Nutrition Action, P. 19.