These tender and delicious Scalloped Sweet Potatoes are so creamy, you won’t believe they’re dairy-free.
A few weeks ago, I picked up a pile of beautiful sweet potatoes on sale at the grocery store, and I spent a week or so wondering what I should do with them. Who doesn’t love a luscious, bright orange sweet potato? When it’s not compared to its starchy white distant cousin (the one that goes great with ketchup), a sweet potato is in a league of its own, filled with natural sweetness and wholesome fiber. It might not be all that great with ketchup, but it can sure dazzle up a casserole dish.
Aside from sweet potato casserole, however, how else could we arrange sweet potatoes into a creamy side dish? After looking at my pretty spuds for days, I came across a scalloped sweet potato recipe that I couldn’t pass up. And I’m happy to report that you shouldn’t pass it up, either.
This recipe for scalloped sweet potatoes is now safely stashed in my holiday recipe box. These luscious, thinly sliced sweet potatoes are layered with creamy (but also dairy-free) goodness. It’s a savory dish with onions, salt, and pepper, so there’s no cinnamon or marshmallows allowed. Let your sweet potatoes shine in their own savory holiday spotlight!
Are These Scalloped Sweet Potatoes Healthy?
They sure are. This dish isn’t overly high in calories or fat, especially compared to most holiday potato dishes. It’s high in fiber and vitamin A, thanks to the sweet potatoes. The full-fat coconut milk adds a bit of saturated fat, but it’s a source of potassium and magnesium, so there are positives.
Overall, this dish is vegan and gluten-free, so it can be enjoyed as a healthy part of many different diets and lifestyles.
Ways To Make Scalloped Sweet Potatoes Your Own
Scalloped sweet potatoes are deliciously creamy and tasty enough to not need additional tweaks, but who says we can’t? Here are some fun ways to jazz up your scalloped sweet ‘taters.
- Add some cheese: Of course, cheese is the first suggestion. This recipe is vegan by design, but if you have more leeway with your diet, I suggest adding a bit of feta or goat cheese on top after baking. If you’re a really cheese-oriented person, go ahead and mix it into the potatoes!
- Add some bacon: White potatoes aren’t the only thing that’s great with bacon bits! Fry up and crumble some bacon, and add it as a topping after baking.
- Add some greens: I’m all about the green stuff, so when I baked this dish, I threw in some baby spinach with the sauce. It turned out amazing and gave every bite a little bit more health value!
How Do I Store Leftovers?
Leftover scalloped sweet potatoes can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. If you freeze it, I suggest portioning it out so you don’t have to thaw more than you need. Thaw it overnight in the fridge before reheating in the oven or microwave.
Serving Suggestions
I think this sweet potato dish is at its most comforting when served with slow-cooked, hearty main dishes like London Broil Crock-Pot or even Slow-Cooker Osso Buco. It can just as easily match with Juicy Grilled Chicken Breast or Grilled Pork Tenderloin, though! Definitely serve up a side of vegetables, too, such as these Roasted Brussels Sprouts or this fresh Mediterranean Cucumber Salad.
Recipe
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil plus additional for roasting the garlic
- 1 cup onion finely chopped
- 1 cup + 1 tablespoon full-fat coconut milk divided
- 1 cup + 1 tablespoon unsweetened plain almond milk divided
- 1½ tablespoons potato starch (or cornstarch)
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 pounds sweet potatoes thinly sliced, about 2 very large potatoes
- Parsley for garnish, optional
Instructions
- Preheat your oven to 400℉. Place two squares of foil on top of each other, shiny side-up.
- Cut off the top of each head of garlic, so that the tips of the cloves are exposed, and transfer the heads to the layers of foil. Peel off any large pieces of papery skin. Drizzle the heads with a little olive oil and rub it in. Fold and seal the foil like a packet, and transfer it to the oven. Cook until the garlic is tender, about 45 minutes.
- Once the garlic has roasted, squeeze the cloves out of their skins and finely chop. Reduce the oven temperature to 350℉.
- Heat 2 tablespoons of olive oil in a large, oven-safe frying pan over medium-high heat. Cook the onion until golden brown and soft, about 5 minutes.
- Add 1 cup of coconut milk and 1 cup of almond milk to the frying pan, and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1½ tablespoons of potato starch in a small bowl until smooth.
- Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so that it dissolves into the milk. Boil for 2 minutes, stirring continuously.
- Reduce the heat to medium, and add in the salt, pepper, and chopped roasted garlic. Cook the sauce for an additional 5-6 minutes, until thickened, stirring frequently. Remove from heat.
- Add the thinly sliced sweet potatoes to the pan with the sauce, or add them to a greased casserole dish and pour the sauce on top. Stir around until the potatoes are coated in the sauce. Then, move the potatoes around with your spoon until they are in flat layers.
- Cover the pan with foil and bake for 30 minutes. Uncover the pan, press the potatoes down so they sink into the sauce, and cook for an additional 30-40 minutes, until the potatoes are fork-tender and the top is browned. Optional: Turn your oven to high broil, and broil the potatoes for 3-4 minutes to darken the top.
- Let the potatoes stand for 10 minutes. Serve immediately, garnished with parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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