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.
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 part of the paleo diet?
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!
Do you peel potatoes for scalloped potatoes?
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 do you peel sweet potatoes easily?
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 goes well with scalloped 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!
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More healthy Thanksgiving sides:
- Roasted maple glazed carrots
- Best dairy free mashed potatoes
- Healthy sweet potato casserole
- Gluten free cornbread stuffing
- The best Thanksgiving salad
Scalloped sweet potatoes
- 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 grass fed butter or ghee
- ½ teaspoon fine grain sea salt
- ¼ teaspoon black pepper
- ¼ cup chicken 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 9x13 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.