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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 268kcal

Author FoodFaithFitness

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.

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