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!
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.