Healthy Scalloped Sweet Potatoes Casserole

This Healthy Scalloped Sweet Potatoes Casserole is so rich and creamy, you will never believe it’s gluten free and paleo/vegan/whole30 compliant! Perfect for a healthy Thanksgiving!

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RIDICULOUSLY luscious carby heaven comin’ at your turkey-day-food loving face today.

SRSLY internet friends. The creaminess of these easy scalloped sweet potatoes. that are WITHOUT CHEESE. is borderline-insane-off-the-charts-can’t-believe-its-a-real-thing-in-life.

But, totally NOT mad about it ONE LITTLE BIT.

We came FULL force in this impromptu thanksgiving-sides week with Moroccan simple gluten free stuffing. IE. CARBS.

Yesterday, we tool a little low-carb-detour with some cauliflower mashed potatoes.

There will A-L-S-O be some more low carb-food coming at you Thursday and Friday (spoiler alert: they’re SO GOOD.) But, today?

SWEET POTATO scalloped potatoes are THE THING to eat.

How to make scalloped sweet potatoes 101:

1. The KEY-KEY-KEY to making a mean healthy scalloped sweet potatoes casserole is THIN sweet potatoes. Thick potatoes = biting into raw, undercooked carb BADNESS and will not end in a happy turkey-day-dinner experience for you. See also: UNIFORMLY thin potatoes to avoid any happy-bliss-bites and then – SURPRISE-  raw sweet potato yucky bite.

Use a mandolin friends. It’ll save you SOMUCH time. Will also save your muscles. Have you tried cutting a potato into razor-thin slices? NO EASY FEAT.

2. USUALLY you would make super rich and creamy C-H-E-E-SE sauce. But this little pile of layers upon layers of tender vegan scalloped sweet potatoes nirvana? NO CHEESE.
3. Bring some coconut milk and almond milk to a boil, and thicken it up with a little tapioca starch. A little bit of dairy free cream cheese also helps too.

But, if you’re not feeling the “cream cheese” you can totally OMIT it and these potatoes? STILL BOMB.

4. Add a little seasoning!

You’re gonna <3 <3 <3 the way the little bursts of cozy nutmeg bring out the earthy goodness of the potatoes, and the spice plays with their natural sweetness.

Fresh thyme makes our ooey-gooey potato friends SCREAM fall-food as you munch through every single stupidly-creamy-yet-dairy-free bite of this healthy sweet potatoes casserole.

Just when you think it can’t get any better, the RICH and FLAVORFUL roasted garlic flavors swirl across your tongue, mingling with all the natural sweetness and spiciness and your mission-to-create-the-best-thanksigving-side-dish-that-you-didn’t-even-know-you-had is complEAT.

Write it down on your “to do” list, JUST so you can check it off. <– Am I the only one that does this?

Once I wrote down “breathe.”  I felt VRY VRY accomplished that day.

Anyway.

This pot of carby-potato-lovin’ can be made 2 WAYS depending on how Y-O-U like them:

1. You can cook your coconut milk sauce in a HYOOGE pot (liiiike, REAL REAL BIG) and then stir your thinly-slices potatoes right on in until they’re all coated in gooey love and deliciousness.

Pop that bad-boy RIGHT into the oven and let it bubble away.

OR.

2. You can make this a healthy scalloped sweet potatoes casserole by layering half the sliced potatoes in a casserole dish, adding half the sauce, and repEAT.

Oven –> Bubbly YUM TIME –> DONE.

Whatever way you choose, do NOT forget the “crowning crunch” of nutty pecans.

Just when your tongue gets through all the tender layers of creamy sweet potato and begins searching for a little something MORE, your taste buds get punched SQUARE in their face (??) with roasty-toasty CRISPY-CRUNCHY pecans.

Can’t even handle it.

Just kidding.

Scoop up a second helping and put on those stretchy pants because you and I?

WE GOT THIS.

Recipe

Healthy Scalloped Sweet Potatoes Casserole

5 from 2 votes

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Serves: 9

Prep: 10 minutes minutes

Cook: 2 hours hours

Total: 2 hours hours 10 minutes minutes

Ingredients

• 1 Head of elephant garlic (the really big ones!)
• 2 Tbsp Olive oil + additional for roasting the garlic
• 1 Cup Onion, finely chopped
• 1 Cup + 1 Tbsp Full fat coconut milk, divided (not light!)
• 1 Cup 1 Tbsp Unsweetened Plain almond milk, divided
• 1-1/2 Tbsp Tapioca starch
• 1/4 Cup Dairy-free cream cheese (omit for paleo/whole30)
• 1 tsp Sea salt
• 1 tsp Fresh Thyme leaves + additional for garnish
• 1/4 tsp Ground nutmeg
• 1/4 tsp Black pepper
• 1 Lb White sweet potatoes, thinly sliced (about 1 very large potato) *
• 1 Lb Orange sweet potatoes, thinly sliced (about 1 very large potato) *
• 1/2 Cup Pecans, roughly chopped

Instructions

• Preheat your oven to 400 degrees and place two squares of tinfoil on top of each other (shiny side up!)
• Cut the top of the garlic off, so that the tips of each clove is exposed. Peel of any of the large pieces of papery skin. Drizzle the head with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes.
• Once the garlic has roasted, squeeze the garlic out of it's skin and finely chop it. Additionally, reduce the oven temperature to 350 degrees.
• Heat the remaining 2 Tbsp of olive oil up 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 and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 Tbsp of coconut milk, 1 Tbsp of almond milk and 1 1/2 Tbsp 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 gum up in the milk and boil for 2 minutes, again stirring constantly.
• Reduce the heat to medium, add in the cream cheese ,salt, Thyme, nutmeg,  pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick and the cream cheese melts, stirring frequently.
• Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. This can get a little messy! Then, move the potatoes around with you spoon until they are in flat layers. **
• Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so they really sink into the sauce, and then sprinkle the pecans over top. Cooke an additional 30-40 minutes, until the potatoes are fork tender and the top if browned. OPTIONAL: Turn your oven to high broil and broil the potatoes for 3-4 minutes to darken the top.
• Let the potatoes stand for 10 minutes, sprinkle with more Thyme and then DEVOUR.

Tips & Notes:

* I used my mandolin to slice the potatoes, and it was so much easier than using a knife! You can also use 2 lbs of one kind of potato. ** If you want to serve this in a casserole dish, just layer half the potatoes in a lightly greased casserole dish, pour half the thickened sauce over and then repeat!

Nutrition Info:

Calories: 268kcal (13%) Carbohydrates: 28.3g (9%) Protein: 3.5g (7%) Fat: 16.5g (25%) Saturated Fat: 6.6g (41%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5.7g Sodium: 410mg (18%) Potassium: 459mg (13%) Fiber: 4.6g (19%) Sugar: 6.3g (7%) Vitamin A: 65IU (1%) Vitamin C: 1.9mg (2%) Calcium: 66mg (7%) Iron: 0.5mg (3%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Side Dish

Cuisine:American

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FOR THIS RECIPE, I RECOMMEND:

• Mandolin
• Large frying pan
• Ceramic knives
• Tapioca starch

WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 10 POINTS+: 7. OLD POINTS: 6

(per serving – based on recipe making 8 servings)

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