Scalloped Sweet Potatoes (Paleo)
Scalloped Sweet Potatoes (Paleo) are a delightful and healthy alternative to traditional scalloped potatoes, featuring layers of tender sweet potatoes baked in a creamy coconut milk sauce. This dish combines comfort and nutrition, making it perfect for family gatherings or cozy weeknight dinners. Each bite offers a harmonious blend of sweet and savory flavors that will have everyone asking for more. With its inviting presentation and rich taste, this scalloped sweet potato recipe is sure to impress at any table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Paleo
Ingredients
Scale
- 3 large sweet potatoes, peeled and thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with nonstick spray or coconut oil.
- Thinly slice the sweet potatoes to about 1/8 inch thick using a mandoline slicer for uniformity.
- In a bowl, whisk together the coconut milk, minced garlic, thyme, salt, and pepper until well combined.
- Layer half of the sweet potato slices in the greased baking dish and pour half of the coconut milk mixture over them. Repeat with the remaining sweet potatoes and mixture.
- Cover with aluminum foil and bake for about 45 minutes or until fork-tender; uncover during the last ten minutes to allow top layers to brown.
- Let cool slightly before serving as a side or main vegetarian dish.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg