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These scalloped sweet potatoes will be a star on your table! It’s loaded with garlic, herbs and a creamy sauce everyone will love. It’s really healthy and packed with so much flavor.

scalloped sweet potatoes being scooped out of a dish with a wooden serving spoon
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You and your friends will have no idea how healthy this scalloped sweet potato recipe is! Wait until you make this creamy sauce for the fork-tender potatoes. All the herbs are perfect and it fits well into so many healthy diets.

Are sweet potatoes healthy?

Yes, tubers such as potatoes, yams, radish etc are part of the paleo diet. You can enjoy sweet potatoes while following a whole30 or paleo meal plan.

What is the difference between yam and sweet potato?

Though they’re both root vegetables, sweet potatoes tend to be more reddish and brown and yams look more like tree bark. Yams have more of a bumpy brown skin and are more starchy. Sweet potatoes are just that, a little sweeter! Fun fact, the majority of what you’ll find in the grocery store are actually yams.

scalloped sweet potato in a glass baking dish to serve

Should I peel sweet potatoes before cooking?

Peeling potatoes for scalloped sweet potatoes is more of a personal preference. I prefer this recipe without the skins so this recipe calls for skinned sweet potatoes. However, it won’t drastically change the outcome of the recipe if you wish to keep them on.

How to peel sweet potatoes

Use a sharp potato peeler and make long, even strokes from the root to the tip of the sweet potato to remove the peel. Turn as you go until the entire potato is peeled. It’s best to do this over a trash can for easy clean up.

What to serve with scalloped sweet potatoes

Scalloped sweet potatoes are most well known to go on a Thanksgiving dinner table with turkey and other sides like green bean casserole, gluten free stuffing and dairy free mashed potatoes. However, you could make them as a side to chicken or pork chops!

healthy scalloped sweet potatoes in a glass baking dish topped with fresh herbs

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More healthy Thanksgiving sides:

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4.50 from 8 votes

Scalloped sweet potatoes

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
This scalloped sweet potatoes recipe will be a star on your Thanksgiving table! It’s dairy free, vegan, paleo and you won’t miss ANY of the flavor. It’s loaded with garlic, herbs and a creamy sauce everyone will love. Get this healthy casserole recipe asap!

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Servings: 10


  • 3 pounds sweet potatoes (5 medium sweet potatoes) peeled and sliced into ⅛ inch thick rounds
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 cup coconut cream
  • 1 cup almond milk
  • ¼ cup vegan butter, grass fed butter or ghee
  • ½ teaspoon fine grain sea salt
  • ¼ teaspoon black pepper
  • ¼ cup vegetable stock
  • 2 tablespoon tapioca flour
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • Extra herbs for garnish


  • Preheat oven to 400°Line a 9×13 baking dish with foil or spray with nonstick spray. Set aside.
  • In a medium saucepan over medium heat, heat 1 tablespoon of olive oil and add the minced garlic. Cook for 1-2 minutes until aromatic. Next, add the coconut cream, almond milk, grass-fed butter or ghee, salt and pepper and whisk well until melted and combined.
  • In a separate small bowl or measuring cup, whisk together the chicken stock and tapioca flour. Add the mixture to the cream mixture in the pot and allow to simmer for about 5 minutes until mixture thickens. Stir in rosemary and and thyme and set aside.
  • Arrange ⅓ of the sweet potatoes in the bottom of the prepared baking pan by fanning them out into a pretty pattern. Top the sweet potatoes with ⅓ of the cream sauce and spread out gently with a rubber spatula to cover all of the sweet potatoes. Repeat this step two more times until all of the sweet potatoes and sauce are gone.
  • Cover pan with aluminum foil and bake for 40-50 minutes, or until the sweet potatoes are cooked and fork tender. Broil for 2-3 minutes until tops of potatoes are browned.
  • Remove from the oven and top with additional chopped rosemary and thyme on top if desired. Serve warm.
Last step! If you make this, please leave a review letting us know how it was!


How to prep in advance: Make the recipe through step 4 and cover with foil in the refrigerator for up to 2 days. Heat at 400°F for 25-30 minutes or until warmed all the way through.


Serving: 1g | Calories: 300kcal | Carbohydrates: 52.7g | Protein: 3.5g | Fat: 9.3g | Saturated Fat: 6.7g | Sodium: 2619mg | Fiber: 8g | Sugar: 1.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Matt says:

    1 star
    Recipe sucks. Followed it to a t. Came out awful.

  2. Morgan says:

    To make in advanced should I bake it , and then put it in the oven again the next day?

    1. Molly Thompson says:

      Sorry I missed this, Morgan! Yes I would bake it and then reheat it the next day!

  3. Tracy says:

    5 stars
    Super yummy!!!

    1. Tracy says:

      I forgot to mention that I used coconut oil instead of ghee and it came out great! It was a little runnier than I thought it should be but the flavor was still amazing!

      1. Molly Thompson says:

        Thanks, Tracy!!

  4. Katie F says:

    You do understand that this is not a vegan recipe, I hope. Even without the chicken stock, you still put butter/ghee in it.

    1. Molly Thompson says:

      You’re right, Katie! I left out the options for vegan in the ingredients list! So sorry. You can use vegan butter and vegetable stock. Thanks!