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Scalloped Sweet Potatoes

Servings: 6

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.