Creamy Sweet Potato Bake

A comforting dish featuring thinly sliced sweet potatoes layered in a rich coconut milk sauce, perfect for busy weeknights or cozy gatherings.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 6 servings

Course: Side Dish, Vegetarian

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups sweet potatoes, peeled and thinly sliced For a tender layer in the bake.
2 tablespoons olive oil Used for sautéing onions and garlic.
1 medium yellow onion, finely chopped Provides a sweet flavor base.
2 cloves garlic, minced Adds aromatic essence.
1 can coconut milk Provides creaminess and a tropical flavor.
1 teaspoon smoked paprika Adds a warm, smoky note.
2 tablespoons gluten-free flour Helps thicken the coconut sauce.
to taste sea salt and black pepper For seasoning.
2 tablespoons fresh parsley, chopped For freshness and color.
2 tablespoons sliced chives For garnish.

Method

Preparation

Preheat the oven to 350°F (175°C).
Heat the olive oil in a medium skillet over medium-high heat.
Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and sauté for an additional minute.
In a bowl, combine the coconut milk, smoked paprika, and gluten-free flour, whisking until smooth.

Cooking

Pour the coconut mixture over the sautéed onions and garlic, whisking together.
Lower the heat to a simmer, stirring frequently until the sauce thickens, about 2-3 minutes.
Pour the sauce into an 8 x 8 oven dish, then layer the sweet potato slices over the top.
Cover the dish with foil and bake for 60 minutes.

Serving

Remove the foil and bake for an additional 12-15 minutes until potatoes are fork-tender and the top is golden brown.
Garnish with fresh chives before serving.

Notes

This dish can be prepared in advance and can be frozen. Allow to cool before transferring to a freezer-safe container. Reheat at 350°F until heated through.