This Healthy Scalloped Sweet Potato Casserole combines creamy coconut milk, pecans, and earthy herbs and spices to create a delicious dairy-free side to your holiday feast.
I am perpetually on the hunt for the perfect Thanksgiving sweet potato recipe. It’s part of my longtime love affair with the “healthier potato.” Even with a simple oven roast, sweet potatoes taste so decadent, it’s hard to believe that they’re so healthy. And that’s why I enjoy dressing them up with all manners of Thanksgiving-style ingredients, like nuts, butter, cinnamon, and more butter. They can stand to take on a few more calories, right?
When I came across this creamy scalloped sweet potato dish, I had to try it out. Dairy-free cream cheese, nutmeg, pecans, and a whole head of elephant garlic? Right up my alley. And the fact that all this deliciousness is actually pretty good for you is simply an added bonus. Two types of sweet potatoes are baked in a thick, creamy sauce that makes every bite utterly decadent. No wonder this dish appears at my table throughout the year. Yes, I’ve even been known to make it for summer brunches!
Is This Scalloped Sweet Potato Casserole Healthy?
Not only is this creamy scalloped sweet potato casserole fairly healthy, but it’s relatively low in calories compared to a lot of holiday casseroles. Sweet potatoes are low in fat yet high in fiber; vitamins A, B6, and C; manganese; and potassium. Elephant garlic has heart-healthy and anti-inflammatory properties. Pecans contain some healthy fats and protein. This recipe is full of health benefits and is delicious as well.
Overall, this recipe is vegan and gluten-free, making it extremely accessible to folks who follow lots of different diets. Omit the vegan cream cheese for a Whole30-compliant casserole!
Yummy Additions To Your Yams
This recipe results in a gorgeous casserole as written, and you don’t need to tweak anything at all for a dish that pleases a lot of different palates. But as mentioned, you don’t have to wait for a holiday feast to make this. It can easily be converted into a beautiful weekend dinner with a few simple additions.
To make this into a full dinner, you should be careful to select the right protein. Personally, I find a boldly-flavored protein works best, and my current favorite is spicy ground chorizo sausage. You can also use ground beef that has a bit of chipotle or taco seasoning mixed in.
To assemble this dish with ground meat, I brown it first, drain the fat, and place it at the bottom of a casserole dish. After that, I follow the recipe as directed. Add the potatoes to the top of the cooked ground meat in layers, spooning the cream mixture over each thin layer to ensure an even coating of sauce. Bake it as directed in the recipe below.
How Do I Store Leftovers?
Store completely cooled leftover casserole in airtight containers in the fridge for up to 3-4 days. You can also freeze it for up to 3 months, but be sure to store it in a freezer bag with most of the air squeezed out for the best quality. Thaw overnight in the fridge and reheat it in the microwave or oven.
Serving Suggestions
Serve this beautiful sweet potato casserole with all the traditional holiday feast dishes. I’m talking roasted turkey with Turkey Gravy, Green Bean Casserole, fluffy Potato Rolls, Cumin-Roasted Carrots, and Cornbread Stuffing.
If you’re not making this for a holiday, you can also serve it alongside any main protein, such as Quinoa-Crusted Chicken or Cast-Iron Pork Tenderloin, with a simple veggie side like this Pan-Fried Broccoli.
Ingredients
- 1 head elephant garlic
- 2 tablespoons olive oil Plus additional for roasting the garlic
- 1 cup onion finely chopped
- 1 cup + 1 tablespoon full-fat coconut milk divided
- 1 cup + 1 tablespoon unsweetened plain almond milk divided
- 1 1/2 tablespoons tapioca starch
- 1/4 cup dairy-free cream cheese omit for Paleo or Whole30 diets
- 1 teaspoon sea salt
- 1 teaspoon fresh thyme leaves plus additional for garnish
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 pound white sweet potatoes thinly sliced (about 1 very large potato)
- 1 pound orange sweet potatoes thinly sliced (about 1 very large potato)
- 1/2 cup pecans roughly chopped
Instructions
- Preheat your oven to 400℉. In your prepping area, place two squares of foil on top of each other, shiny side up.
- Cut off the top of the head of garlic, so that the tops of the cloves are exposed. Remove any large pieces of papery peel, but don't peel it entirely. Drizzle the head with a little bit of olive oil and rub it all around the head. Wrap the head with foil, folding the sides to seal like a packet, and place into the oven. Roast until the garlic is tender, about 45 minutes.
- Once the garlic is roasted, squeeze each clove out of its skin and finely chop it. Reduce the oven temperature to 350℉.
- Heat 2 tablespoons of olive oil in a very large, oven-safe frying pan, set over medium-high heat. Cook the onion until golden brown and soft, about 5 minutes.
- Add 1 cup of coconut milk and 1 cup of almond milk to the frying pan, and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1½ tablespoons of tapioca starch in a small bowl until smooth.
- Once the milk mixture boils, whisk in the tapioca starch mixture, stirring constantly so it doesn't clump in the milk. Boil for 2 minutes, stirring constantly.
- Reduce the heat to medium, then add the dairy-free cream cheese, salt, thyme, nutmeg, black pepper, and chopped roasted garlic. Cook the sauce for an additional 5-6 minutes, until it has thickened and the cream cheese has melted, stirring frequently.
- To serve in a frying pan: Add the thinly sliced potatoes to the pan. Stir them around in the mixture until they are coated in the sauce. Then, arrange the potatoes around with a spoon until they are in flat layers. To serve in a casserole dish: Layer half the potatoes in a lightly-greased casserole dish, pour half the thickened sauce over them, and then repeat until potatoes and sauce are finished.
- Cover the pan with foil and bake for 30 minutes. Uncover the pan, press the potatoes down to completely submerge them into the sauce, and then sprinkle the pecans over the top. Cook an additional 30-40 minutes, until the potatoes are fork-tender and the top is browned. Optional, for a crispy top layer: Turn your oven to high broil, and broil the potatoes for the last 3-4 minutes of cooking to darken the top.
- Let the potatoes stand for 10 minutes at room temperature. Sprinkle with more thyme to garnish, then serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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