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REFERENCE:
🎃There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.
REFERENCES
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Scalloped Sweet Potatoes
Creamy, comforting, and deliciously sweet + savory side dish that’s perfect for any special occasion!
Our Scalloped Sweet Potatoes are full of delicious flavors and textures, featuring thin slices of sweet potatoes, onions, and a rich and creamy sauce made with coconut milk, pumpkin, and spices. Each bite is a perfect balance of sweet and savory.
This recipe is excellent for anyone looking for a gluten-free, dairy-free, and paleo-friendly side dish that’s easy to make and packed with nutrients. The sweet potatoes are cooked to perfection, and the sauce adds a luxurious and creamy element that will leave you wanting more.
So why settle for a boring, plain sweet potato dish when you can easily elevate your meal with our Scalloped Sweet Potatoes? Perfect for a family dinner, holiday gathering, or just a cozy night in, this recipe serves 6 and is sure to become a new favorite!
🍠Complex Carbohydrates from Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.
Sweet potatoes, the unsung heroes of the nutrition world! Not only are they deliciously sweet and versatile, but they’re also packed with vitamins A and C, potassium, and fiber. And let’s not forget about the antioxidants!
Sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.
Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.
They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
Sweet potatoes are excellent for digestion because they are rich in fiber – now that’s something you’re likely not going to get from takeout!
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.
They are also delicious mashed, baked, roasted, or scalloped like these. Use sweet potatoes and yams in soups, stews, chilis, or in any way you would use other potatoes.
REFERENCE:
WebMD
HealthLine
🎃There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.
PLUS … it’s low in calories and tastes great.
Here are just a few of pumpkin’s benefits: it’s good for your vision and immune health, and it may even help reduce your risk of cancer!
Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure, and it’s good for your skin.
Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
REFERENCES
WebMD
🧡Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one, thinking it is the other because the two products look very similar.
However, they are *VERY* different products!
Pumpkin Puree (that can also be made at home very easily) should list ONLY Pumpkin on the ingredients label.
Pumpkin pie filling usually has many ingredients, one of which is lots of SUGAR.
🎃Homemade Pumpkin Puree
🥛Use ANY unsweetened/plain milk of your choice. My personal favorite for this recipe is unsweetened coconut milk or cashew milk.
Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.
6 servings
Ingredients:
- 1 lb. sweet potatoes
- 1 yellow onion, thinly sliced
- 1 Tbsp unrefined organic coconut oil, plus more for greasing dish
- 2 Tbsps Arrowroot powder, cornstarch, or gluten-free flour
- 1 x 14.5 can unsweetened coconut milk, or milk of choice
- 2/3 cup pureed pumpkin
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- sea salt and pepper, to taste
Instructions:
Peel and slice your sweet potatoes to approximately 1/8-inch thick or use a mandolin. Thinly slice the onions and set aside.
Grease a baking dish with a tiny bit of coconut oil. (Note: We use a 9×9 baking dish for 6 servings.)
Create overlapping layers of the sweet potato slices in the dish and sprinkle the onions between each layer as shown in the photos. Continue until all of your sweet potatoes and onions are nestled in the dish evenly.
Preheat your oven to 375 degrees f. In a saucepan, heat coconut oil on medium heat. When melted, add cornstarch/ Arrowroot and whisk for 1 to 2 min.
Add coconut milk, pumpkin, garlic powder, thyme, oregano, sea salt, and pepper. Whisk until smooth and warm, about 5 minutes.
Pour this sauce over the sweet potatoes. Top with any leftover sprigs of thyme or a dash of dried thyme.
Bake in your preheated oven for 45-60 minutes, uncovered, until sweet potatoes are cooked through. Enjoy!
Refrigerate in an airtight container for up to four days. One serving is approximately 3/4 cup.
Enjoy!
🧡Rachel
Ingredients
- 1 lb. sweet potatoes
- 1 yellow onion, thinly sliced
- 1 Tbsp unrefined organic coconut oil, plus more for greasing dish
- 2 Tbsps Arrowroot powder, cornstarch, or gluten-free flour
- 1 x 14.5 can unsweetened coconut milk, or milk of choice
- 2/3 cup pureed pumpkin
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- sea salt and pepper, to taste
Instructions
- Peel and slice your sweet potatoes to approximately 1/8-inch thick or use a mandolin.
- Thinly slice the onions and set aside.
- Grease a baking dish with a tiny bit of coconut oil. (Note: We use a 9x9 baking dish for 6 servings.)
- Create overlapping layers of the sweet potato slices in the dish and sprinkle the onions between each layer as shown in the photos. Continue until all of your sweet potatoes and onions are nestled in the dish evenly.
- Preheat your oven to 375 degrees f.
- In a saucepan, heat coconut oil on medium heat.
- When melted, add cornstarch/arrowroot and whisk for 1 to 2 min.
- Add coconut milk, pumpkin, garlic powder, thyme, oregano, sea salt, and pepper.
- Whisk until smooth and warm, about 5 minutes.
- Pour this sauce over the sweet potatoes. Top with any leftover sprigs of thyme or a dash of dried thyme.
- Bake in your preheated oven for 45-60 minutes, uncovered, until sweet potatoes are cooked through. Enjoy!
- Refrigerate in an airtight container for up to four days. One serving is approximately 3/4 cup.
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