Tender-soft roasted sweet potatoes drenched in the creamiest of sauces and baked to bubbly, golden brown perfection. Except the cream-a-licious scalloped sweet potatoes in question have no cream, no butter ... no dairy at all! The sauce is made from half almond milk and half canned coconut milk. Nobody will be able to resist the layers of potatoes, smothered in thick, flavorful, roasty garlic. Basically, this dish full of cozy feels and delicious smells is guaranteed to be a winner.

Scalloped Sweet Potatoes [Vegan, Gluten-Free]

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Serves

6-8

Cooking Time

120

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Ingredients

  • 2 heads of garlic
  • 2 tablespoons olive oil, plus additional for roasting the garlic
  • 1 cup onion, finely chopped
  • 1 cup, plus 1 tablespoon full-fat coconut milk, divided
  • 1 cup, plus 1 tablespoon unsweetened plain almond milk, divided
  • 1 1/2 tablespoons potato starch (see notes)
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 pounds sweet potatoes, thinly sliced (about 2 very large potatoes)
  • Parsley, for garnish (optional)
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Preparation

  1. Preheat your oven to 400°F and place two squares of tinfoil on top of each other (shiny side up).
  2. Cut the tops of each head of garlic off, so that the tips of each clove are exposed. Peel off 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 in the oven.
  3. Cook until the garlic is tender, about 45 minutes.
  4. Once the garlic has roasted, squeeze the garlic out of its skin and finely chop it. Additionally, reduce the oven temperature to 350°F.
  5. Heat the remaining 2 tablespoons 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.
  6. 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 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1 1/2 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 it doesn't gum up in the milk and boil for 2 minutes, again stirring constantly.
  8. Reduce the heat to medium, add the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.
  9. 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 a spoon until they are in flat layers (see notes).
  10. 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 is browned.  Optionally, you can turn your oven to high broil and broil the potatoes for 3-4 minutes to darken the top.
  11. Let the potatoes stand for 10 minutes and then serve.

Notes

Cornstarch works too, if you're not worried about it being paleo. 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.

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