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Scalloped Sweet Potatoes

A comforting and nutritious dish of layered sweet potatoes and caramelized onions baked in a creamy coconut milk sauce infused with pumpkin and herbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 medium sweet potatoes Naturally sweet and nutritious.
  • 1 large yellow onion Adds savory depth.
For the Sauce
  • 1 tablespoon unrefined organic coconut oil Used for greasing the dish.
  • 1 tablespoon arrowroot powder Provides thickening.
  • 1 can unsweetened coconut milk Creamy base for the sauce.
  • 1/2 cup pureed pumpkin Incorporates subtle earthiness.
  • 1 teaspoon garlic powder Adds warm, savory note.
  • 1 teaspoon dried thyme Fresh herb flavor.
  • 1 teaspoon dried oregano Aromatic and peppery.
  • to taste sea salt and pepper Essential seasoning.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice your sweet potatoes to approximately 1/8-inch thick, or use a mandolin.
  3. Thinly slice the onions and set aside.
  4. Grease a 9x9 baking dish with a tiny bit of coconut oil.
Layering
  1. Create overlapping layers of sweet potato slices in the baking dish and sprinkle the onions between each layer.
Making the Sauce
  1. In a saucepan, heat coconut oil on medium heat.
  2. When melted, add arrowroot powder and whisk for 1 to 2 minutes.
  3. Add coconut milk, pumpkin, garlic powder, thyme, oregano, sea salt, and pepper.
  4. Whisk until smooth and warm, about 5 minutes.
Baking
  1. Pour the sauce over the sweet potatoes and top with any leftover thyme.
  2. Bake uncovered for 45-60 minutes until sweet potatoes are cooked through.
  3. Let cool slightly before serving.

Notes

Can be made ahead and stored in an airtight container for up to four days. Leftovers can be frozen before baking for up to a month.