Just wanted you to pop in and tell you that these creamy, dreamy perfect potatoes are sponsored by my friends over at Better Body Foods!
These whole30 compliant cauliflower Alfredo vegan scalloped sweet potatoes are so rich and creamy you’ll never know that they’re under 200 calories, dairy free, paleo friendly and have hidden veggies! Healthy comfort food at its best!
Comfort food. Because it’s half way through OCTOBER.
I hope by now you’re experiencing more of that boring, rabbit-food, gotta-watch-my-bikini-body salad business for us anymore.
We got chunky sweaters and scarves to cover that allllll up.
Actually, all the pumpkin in general.
You know this. There has been NO shortage of pumpkin recipes around here lately.
You either hate or love me right now, depending on how “pumpkin’d out” you are.
How-ev-er after 3 years of this “blogging thang” I have determined there is one way to win your heart back after saying/doing/making something that your thinking brains determines to be in the category of “questionable things that Taylor has done.”
That is: make comfort food. That justsohappens to be packed with wholesome nutritious-ness, healthy yumminess and (good-4-you) CARBS. Be still my carb <3ing heart
I don’t want to live in a world that says I can’t have my potatoes and eat them too, you KNOW?
This is why I am presenting you with H-E-A-L-T-H-Y, dairy FREE scalloped sweet potatoes.
AKA: a pot filled with tender, chewy sweet potatoes that are layered with a slather of creamy-dreamy, rich and FLAVORFUL sauce, baked to lightly-golden, smooth deliciousness and then served STEAMING HOT on a plate >> right to your face. Basicalllllly in potato-carb-delicious heaven right. NOW.
I realize that we had paleo and vegan friendly scalloped sweet potatoes last year. And, while those are equally as tasty inside your mouth as these, they are DIFFERENT.
Because I have an addiction to all things cauliflower alfredo (cauliflower alfredo lox bagel breakfast bowls, quinoa casserole with cauliflower Alfredo Sauce and paleo spaghetti squash bowls with cauliflower Alfredo sauce, I am lookin’ at YOU) I pondered what would happen if I used it as the saucy-cheesy portion of the normal scalloped potato. Hidden veggies SAY WHAAAA.
AND THEN, instead of the superpredictable olive oil, we be drizzlin’ Better Body Foods NEW Avocado Oil in these babies.
This bowl of comfort carb potato nirvana? NEXT LEVEL YOU GUYS.
Just in case you be wonderin’, the oil does not taste like you dunked your taters in guacamole (although, is dunkin’ in guac ever a poor life choice?) as it’s actually quite flavorless. I l-o-v-e avocado oil mostly for the secret <3 healthy superfood quality that it adds to food. BUT also, it’s great for cooking at high heat.
Which is what the onion and garlic need to get all their roasty-toasty, golden-brown yummy flavor on.
Other fun and useful facts to share when you’re making a pot of potato perfection:
Just like the Mexican zucchini lasagna of last month, your mandolin is going to be your new BFF of the kitchen variety (I still hold that spot in your internet BFF heart.) I tried cutting each potato by hand.
AND AFTER ARM DAY.
Poor life choices. That was what was happening when that was attempted.
Don’t do it. It’s, liiiike, REALLY SUPER HARD. Aaaand, if you’re anything like me, your potatoes will probably be really ugly and uneven and you’ll cry about it.
But the crying part might just be my overdramatic self.
Mandolins. Buy one. BUT, make sure you watch really closely when you use it so you avoid the “slicing off fingers” shenanigans that could VERY easily happen if your peepers aren’t ON POINT and at the READY.
Once you’ve battled your way through the land of possibly-scary-potato-cutting, you’ll be on the straight, clear path to the land of creamy, dreamy scalloped sweet potato YUMINESS.
I pinky promise you’re gonna realllly like it here.
Cauliflower Alfredo Scalloped Sweet Potatoes
- 4 Cups Reduced-sodium vegetable broth
- 4 Cups Water
- 10 Cups Cauliflower cut into florets (about 2 lbs cut)
- 2 Tbsp Better Body Foods Avocado Oil
- 2 Cups Onion chopped into 1 inch pieces
- 3 Tbsp Garlic minced
- 3/4 Cup Unsweetened almond milk
- 1 1/2 - 2 tsp Sea salt to taste*
- Pepper to taste (be generous)
- 2 Lbs Sweet potato peeled and sliced about 1/8 inch thin** (read notes)
- Parsley for garnish
- Preheat your oven to 400 degrees.
- In a large pot, combine the vegetable broth and water and bring to boil. Add in the cauliflower florets, cover and cook until fork tender, about 7-9 minutes.
- While the cauliflower cooks, heat the avocado oil up on medium-high heat. Add in the onion and garlic and cook, stirring frequently, until golden brown.
- Scrape the cooked onion/garlic into a large blender, along with the almond milk.
- Using a slotted spoon, transfer the cauliflower into the blender. Try to get as little of the cooking liquid into the blender with the cauliflower when you transfer it. Add in the salt and pepper and blend until smooth and creamy, stopping to scrape down the sides of the blender as necessary.
- Place two layers of potatoes into the bottom of large casserole dish, slightly overlapping each layer (mine is a 10 inch square) and then spoon 1/3 of the sauce on top (just over 1 1/2 cups). Repeat with another two layers, followed by another 1/3 of sauce. Finally do 2 more final layers and cover with the remaining sauce. I like to push the potatoes away from the sides of the pan and make sure to spoon some down the sides as well, and then press the potatoes down evenly.
- Cover and bake for 30 minutes. Then uncover and bake until lightly browned and the potatoes are fork tender, about 30-40 minutes. Let stand for 10 minutes to cool.
- Sprinkle with parsley and DEVOUR.
Recipe Notes*I think this needs 2 tsp of salt, but I do like things on the salty side. I recommend adding 1 1/2 tsp, tasting, and then adding more if needed ** You want to end up with 2 lbs total, after slicing. I used my mandolin to slice the potatoes (WAY easier!) but I found I couldn't use the whole potato without almost slicing my fingers off. So, I recommend buying a little over 2 lbs of potatoes, so that you have a little wiggle room!
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT BETTER BODY FOODS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Weight Watchers Points Per Serving: SmartPoints: 5 Points+: 5. Old Points: 3
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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