Scalloped Sweet Potatoes
These Scalloped Sweet Potatoes are made with layers of thinly sliced sweet potatoes coated in a creamy dairy-free sauce. This Sweet Potato Au Gratin is twist on the classic scalloped potatoes and makes the perfect holiday side dish! Vegan, gluten-free, grain-free with paleo and Whole30 options.
Ingredients
- 3 pounds sweet potatoes , about 4-5 medium evenly-sized potatoes, peeled and sliced thinly into ⅛ inch thick rounds (a mandolin works best)
- 1 tablespoon avocado oil or olive oil
- 1 small onion , diced
- 4 cloves garlic minced
- 1 cup coconut cream
- 1 cup unsweetened almond milk
- ¼ cup vegan butter , grass fed butter or ghee if not dairy-free
- ½ teaspoon fine grain sea salt
- ¼ teaspoon black pepper
- ¼ cup vegetable broth
- 2 Tbsp tapioca flour , or arrowroot flour
- 1 Tbsp fresh thyme chopped , plus extra for garnishing
- 1 Tbsp fresh rosemary chopped . plus extra for garnishing
Optional Topping: (leave out for Whole30)
- 1/3 cup crushed grain-free cracker OR grain-free / gluten-free / regular breadcrumbs
- 1/2 tablespoon melted vegan butter , or grass fed butter or ghee if not dairy-free
Optional:
- 1/3 cup shredded vegan cheese (or regular) if not dairy-free, sub with nutritional yeast
Garnish:
- extra fresh chopped herbs
Instructions
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Preheat the oven to 400°F. Lightly grease a 9x13 casserole dish / baking pan with avocado oil or coconut oil spray. Set aside.
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In a medium pot or saucepan over medium heat, heat the oil and add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently.
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Add garlic and sauté for 1 more minute until aromatic. Next, add the coconut cream, almond milk, butter, salt and pepper, and whisk until melted.
In a separate small bowl or measuring cup, make a slurry by whisking together the vegetable broth and tapioca flour until there are no lumps. Pour the tapioca slurry into the pot and bring the mixture to a low boil, simmer for about 2 minutes or until mixture thickens. Stir in the rosemary and thyme, then remove the pot from the heat.
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Spoon a thin layer of the sauce on the bottom of the prepared baking dish.
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Arrange one layer of the sweet potato slices on top of the sauce covering the bottom of the baking, fanning them out so that they are slightly overlapped in a nice pattern. Spoon ⅓ of the cream sauce on top of the layer of sweet potatoes and gently use a spatula to spread the sauce to cover the sweet potatoes. Repeat this layering process until all of the sweet potatoes and sauce are gone.
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Spoon ⅓ of the cream sauce on top of the layer of sweet potatoes and gently use a spatula to spread the sauce to cover the sweet potatoes. Repeat this layering process until all of the sweet potatoes and sauce are gone.
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Cover the baking dish with aluminum foil and bake for 40-50 minutes, or until the sweet potatoes are cooked and fork tender.
Meanwhile, stir together the breadcrumbs and melted butter. Once the potatoes are ready, remove the pan from the oven and top with breadcrumbs and cheese, if using. Return the pan back to the oven and bake for 10 minutes (or alternatively turn the oven to broil for 1-2 minutes - watching carefully to avoid burning), or until the topping is golden brown.
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Remove from the oven and top with additional chopped rosemary and thyme on top if desired. Serve warm.
Recipe Notes
How to Store
Store leftover scalloped sweet potatoes in a well-covered, airtight container in the fridge. They will stay fresh for about 3-4 days.
How to reheat
You can reheat portions in the microwave or in a baking dish in the oven at 350F for 20 minutes, or until warm.