Scalloped Sweet Potatoes

The first time I tried Scalloped Sweet Potatoes, it was a chilly autumn evening, and my family gathered around the table for our Thanksgiving feast. The warm, creamy layers of sweet potatoes enveloped in a rich, flavorful sauce felt like a warm hug on a cold day. Each bite was a perfect blend of sweetness and savoriness, making it clear why this dish quickly became a family favorite. As the years passed, I took it upon myself to perfect my version of this classic, ensuring it was not only delicious but also a centerpiece that everyone would remember.

Scalloped Sweet Potatoes Ingredients

The magic of Scalloped Sweet Potatoes lies in its humble yet flavorful ingredients. The combination of sweet potatoes with rich coconut milk and roasted garlic creates a silky, creamy sauce that envelops each slice perfectly. These key players work together to elevate the dish, providing comfort and satisfaction with every bite.

• 2 heads of garlic
• 2 tablespoons of olive oil plus additional for roasting the garlic
• 1 cup of onion, finely chopped
• 1 cup + 1 tablespoon of full-fat coconut milk, divided
• 1 cup + 1 tablespoon of unsweetened plain almond milk, divided
• 1½ tablespoons of potato starch (or cornstarch)
• 1 teaspoon of sea salt
• ¼ teaspoon of black pepper
• 2 pounds of sweet potatoes, thinly sliced, about 2 very large potatoes
• Parsley for garnish, optional

How to Assemble Scalloped Sweet Potatoes

Now, let’s dive into the wonderful process of making Scalloped Sweet Potatoes. It’s a joy to prepare, and I can assure you that the results will be well worth your time. Follow these steps carefully, and you’ll have everyone at the table eagerly awaiting their serving.

1. Preheat your oven to 400℉. Place two squares of foil on top of each other, shiny side up. This will be used to roast the garlic.

2. Cut off the top of each head of garlic so that the tips of the cloves are exposed. Transfer the heads to the layers of foil. Peel off any large pieces of papery skin. Drizzle the heads with a little olive oil and rub it in.

3. Fold and seal the foil like a packet, and place it in the oven. Roast until the garlic is tender, which should take about 45 minutes.

4. Once the garlic has roasted, squeeze the cloves out of their skins and finely chop them. Set aside. Reduce the oven temperature to 350℉.

5. In a large, oven-safe frying pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the onion until it turns golden brown and soft, which will take around 5 minutes.

6. Add 1 cup of coconut milk and 1 cup of almond milk to the frying pan and bring the mixture to a boil. While waiting for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1½ tablespoons of potato starch in a small bowl until smooth.

7. Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so that it dissolves into the milk. Let it boil for 2 minutes, stirring continuously.

8. Reduce the heat to medium and add in the salt, pepper, and chopped roasted garlic. Cook the sauce for an additional 5 to 6 minutes until thickened, stirring frequently. Remove from heat.

9. Add the thinly sliced sweet potatoes to the pan with the sauce, or transfer them to a greased casserole dish and pour the sauce on top. Stir until the potatoes are coated in the sauce. Arrange the potatoes into flat layers.

10. Cover the pan with foil and bake for 30 minutes. After this, uncover the pan, press the potatoes down so they sink into the sauce, and cook for an additional 30 to 40 minutes until fork-tender and the top is browned. If you desire, turn your oven to high broil and broil the potatoes for 3 to 4 minutes to darken the top.

11. Let the potatoes stand for 10 minutes to set. Serve immediately, garnished with parsley if desired.

Recipe Notes about Scalloped Sweet Potatoes

When making Scalloped Sweet Potatoes, there are several tips that can enhance your cooking experience. Here are some insights to keep in mind.

• Storage: After cooking, allow the dish to cool completely. Store leftovers in an airtight container in the refrigerator for up to five days.
• Freezing: You can freeze the unbaked casserole for up to two months. Just cover tightly and thaw in the fridge before baking.
• Pairing: These scalloped sweet potatoes pair wonderfully with roasted meats, stews, or even simply a side salad.
• Variations: Feel free to add vegetables like spinach or kale for added nutrition and flavor.
• Spice It Up: Add spices like cinnamon or nutmeg for a warm, festive twist.

Serving Options for Scalloped Sweet Potatoes

Serving Scalloped Sweet Potatoes can be a delightful experience with a variety of options to enhance your meal. Here are some suggestions:

• Holiday Feasts: Serve these scalloped sweet potatoes as a luxurious side dish during Thanksgiving or Christmas dinners.
• Casual Gatherings: Pair them with your favorite grilled proteins for a laid-back cookout meal.
• Lunch Box: Use leftovers as a hearty addition to your lunch, providing warmth and comfort during busy days.
• Picnics: These potatoes can be enjoyed cold or reheated, making them a perfect dish for outdoor gatherings.
• Seasonal Vegetables: Complement with seasonal vegetables for a colorful plate, such as green beans or roasted carrots.
• Garnish Options: A sprinkle of fresh herbs like thyme or rosemary can elevate the presentation and flavor.

FAQ

Conclusion

Scalloped Sweet Potatoes are truly a dish that brings warmth and comfort to any table. Their creamy texture and rich flavors make them a beloved favorite, especially during the holiday season. I encourage you to try this recipe and share it with your family and friends. You’ll find that it not only satisfies the taste buds but also creates lasting memories around the dinner table.

Scalloped Sweet Potatoes

The ultimate comfort food, Scalloped Sweet Potatoes are layers of tender sweet potatoes enveloped in a creamy, savory sauce that will have everyone asking for seconds. With rich flavors and a perfect blend of textures, it's an easy weeknight dinner that feels indulgent enough for special occasions. Make this dish tonight and impress your loved ones!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet
• Whisk
• Frying Pan
• Oven
• Peeler

Ingredients

  

• 2 heads 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
• 1½ tablespoons potato starch (or cornstarch)
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 2 pounds sweet potatoes, thinly sliced, about 2 very large potatoes
• Parsley for garnish, optional

Instructions

 

• Preheat your oven to 400℉. Place two squares of foil on top of each other, shiny side-up.
• Cut off the top of each head of garlic so that the tips of the cloves are exposed, and transfer the heads to the layers of foil. Peel off any large pieces of papery skin. Drizzle the heads with a little olive oil and rub it in. Fold and seal the foil like a packet, and transfer it to the oven. Cook until the garlic is tender, about 45 minutes.
• Once the garlic has roasted, squeeze the cloves out of their skins and finely chop. Reduce the oven temperature to 350℉.
• Heat 2 tablespoons of olive oil in a large, oven-safe frying pan 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 potato starch in a small bowl until smooth.
• Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so that it dissolves into the milk. Boil for 2 minutes, stirring continuously.
• Reduce the heat to medium, and add in the salt, pepper, and chopped roasted garlic. Cook the sauce for an additional 5-6 minutes, until thickened, stirring frequently. Remove from heat.
• Add the thinly sliced sweet potatoes to the pan with the sauce, or add them to a greased casserole dish and pour the sauce on top. Stir around until the potatoes are coated in the sauce. Then, move the potatoes around with your spoon until they are in flat layers.
• Cover the pan with foil and bake for 30 minutes. Uncover the pan, press the potatoes down so they sink into the sauce, and cook for an additional 30-40 minutes, until the potatoes are fork-tender and the top is 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. Serve immediately, garnished with parsley.

Notes

• Tip 1: After cooking, allow the dish to cool completely. Store leftovers in an airtight container in the refrigerator for up to five days.
• Tip 2: You can freeze the unbaked casserole for up to two months. Just cover tightly and thaw in the fridge before baking.
• Tip 3: These potatoes pair wonderfully with roasted meats, stews, or even simply a side salad.
• Tip 4: Feel free to add vegetables like spinach or kale for added nutrition and flavor.
• Tip 5: Add spices like cinnamon or nutmeg for a warm, festive twist.

Keyword creamy sweet potatoes, easy sweet potato casserole, scalloped sweet potatoes recipe, thanksgiving side dishes

Previous PostFattet Hummus

Next Post Instant Pot Pot Roast

Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.