These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!
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Tender-soft roasted sweet potatoes drenched in the creamiest of sauces and baked to bubbly, golden brown perfection.
Expect the cream-a-licious potatoes in question have – GASP – NO CREAM. Or butter. In fact NO dairy has sneaky-ninja’d its way into these potatoes AT ALL.
Basically, this dish full of cozy feels and delicious smells (Hi roasted garlic!) is winning AT LIFE.
I really want to tell you MORE but FIRST, we must discuss other matters at hand. Liiiiike the fact that there’s MORE paleo-friendly healthy Thanksgiving sides for your Thanksgiving coming RIGHT UP. RIGHT NOW. (Spoiler alert: there’s even an easy gluten free stuffing!)
Here’s the healthy-food-goodness that my blogging babes are serving up this Thanksgiving:
Lee has these Balsamic Sea Salt Roasted Brussels Sprouts! Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! Click HERE to get the recipe!
Lexi has a delish Harvest Salad with Maple Balsamic Dressing! This Salad has all the ingredients you’ll want in a Fall dish! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic for the absolute perfect Thanksgiving salad! Click HERE to get the recipe!
Brittany has Green Beans with Caramelized Shallots and Almonds! Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley. Click HERE to get the recipe!
Davida has a healthy twist on a classic: Cauliflower Rice Stuffing! This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes. Click HERE to get the recipe!
And Gina has the totally necessary 5 Ingredient Slow Cooker Cranberry Sauce! This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides. Click HERE to get the recipe!
Hokay. NOW we can further insert out faces into scalloped potatoes. Err…I mean, further DISCUSS scalloped potatoes. I swear sometimes my taste buds take over my hands when I write these things.
Do you blame them though? We all know that inserting our faces into real-life food is so much more fun then just jibber jabbering about doing so. Just REAL TALK.
I told you there was a general lack of heavy-just-ate-not-good-for-me food vibes in this side dish of pure YUM yes? BUT, don’t equate that to a general lack of FLAVOR just because we don’t have the cheese, butter or cream.
Not going to lie, I was worried. This idea was all “HELLO, MAKE ME” in my brain and I kindasorta pushed back a little. I was notsosure of my abilities to re-create a simple recipe and then take out basically ALL THE THINGS that make it a flavor bomb of mind-stopping deliciousness ya KNOW?
Which is why there’s roasted garlic. It’s my super-not-so-secret-anymore way to magically assure that tasty food will ensue when you have those “not-sure-what-I’m-putting-into-my-oven-but-I’ll-just-sit-here-and-pray-it-works” sort of moments.
Which kinda make up my very existence, considering I do this “make up recipes and post about them” thing for my full time job.
Don’t sit there and pretend those don’t happen to you TOO.
So, general idea behind these potatoes: don’t leave out the garlic. If you’re one of those people that scans blog posts (I’M HURT) then at least PICK UP THAT KEY POINT.
Also, I know you’re wondering about the coconut-ness. Coconut milk and sweet potatoes are LIKETHIIIIIIS in coconut curry, but in a comfort food recreation? YOU THINK NOT.
Not to be a mean human or anything butttt you need to re-think those thoughts.
Using half almond milk and half full fat (light coconut milk is not invited to our cozy-food party peeps) coconut milk not only keeps our tummies from feeling BOGGED down with creamy-carby-food, it ALSO prevents us from wondering if we are in fact eating scalloped potatoes OR if we on a tropical vacation.
Although, with the Seattle rain… NO. RESIST the urge to send taste buds to island food paradise. RESIST IT.
But don’t resist the layers of potatoes, smothered in thick, flavorful, roasty-garlic-smells that I know you are CALLING out to you.
Race you to the oven?
Other Recipes You Might Like:
- 2 Heads of garlic
- 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 Potato starch *
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 2 Lbs Sweet potatoes thinly sliced (about 2 very large potatoes) **
- Parsley for garnish (optional)
- Preheat your oven to 400 degrees and place two squares of tinfoil on top of each other (shiny side up!)
- Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel of any of the large pieces of papery skin. Drizzle the heads 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 potato starch in a small bowl, until smooth.
- Once the milk mixture boils, whisk in the potato 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 salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, 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 cook and 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 and then DEVOUR.
Tips & Notes:
* I used my mandolin to slice the potatoes, and it was so much easier than using a knife!
*** 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!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Weight Watchers Points Per Serving: Points+: 7. Old Points: 5
(Based off of 8 servings)
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