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Healthy Scalloped Sweet Potato Casserole

This Healthy Scalloped Sweet Potato Casserole combines creamy coconut milk, pecans, and earthy herbs and spices to create a delicious dairy-free side to your holiday feast.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins
Servings: 9
Calories: 246 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 head elephant garlic
  • 2 tablespoons olive oil Plus additional for roasting the garlic
  • 1 cup onion finely chopped
  • 1 cup + 1 tablespoon full-fat coconut milk divided
  • 1 cup + 1 tablespoon unsweetened plain almond milk divided
  • 1½ tablespoons tapioca starch
  • ¼ cup dairy-free cream cheese omit for Paleo or Whole30 diets
  • 1 teaspoon sea salt
  • 1 teaspoon fresh thyme leaves plus additional for garnish
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 1 pound white sweet potatoes thinly sliced (about 1 very large potato)
  • 1 pound Orange Sweet Potatoes thinly sliced (about 1 very large potato)
  • ½ cup pecans roughly chopped

Instructions

    Cup of Yum
  1. Preheat your oven to 400℉. In your prepping area, place two squares of foil on top of each other, shiny side up.
  2. Cut off the top of the head of garlic, so that the tops of the cloves are exposed. Remove any large pieces of papery peel, but don't peel it entirely. Drizzle the head with a little bit of olive oil and rub it all around the head. Wrap the head with foil, folding the sides to seal like a packet, and place into the oven. Roast until the garlic is tender, about 45 minutes.
  3. Once the garlic is roasted, squeeze each clove out of its skin and finely chop it. Reduce the oven temperature to 350℉.
  4. Heat 2 tablespoons of olive oil in a very large, oven-safe frying pan, set over medium-high heat. Cook the onion until golden brown and soft, about 5 minutes.
  5. Add 1 cup of coconut milk and 1 cup of almond milk to the frying pan, 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 1½ tablespoons of tapioca starch in a small bowl until smooth.
  6. Once the milk mixture boils, whisk in the tapioca starch mixture, stirring constantly so it doesn't clump in the milk. Boil for 2 minutes, stirring constantly.
  7. Reduce the heat to medium, then add the dairy-free cream cheese, salt, thyme, nutmeg, black pepper, and chopped roasted garlic. Cook the sauce for an additional 5-6 minutes, until it has thickened and the cream cheese has melted, stirring frequently.
  8. To serve in a frying pan: Add the thinly sliced potatoes to the pan. Stir them around in the mixture until they are coated in the sauce. Then, arrange the potatoes around with a spoon until they are in flat layers. To serve in a casserole dish: Layer half the potatoes in a lightly-greased casserole dish, pour half the thickened sauce over them, and then repeat until potatoes and sauce are finished.
  9. Cover the pan with foil and bake for 30 minutes. Uncover the pan, press the potatoes down to completely submerge them into the sauce, and then sprinkle the pecans over the top. Cook an additional 30-40 minutes, until the potatoes are fork-tender and the top is browned. Optional, for a crispy top layer: Turn your oven to high broil, and broil the potatoes for the last 3-4 minutes of cooking to darken the top.
  10. Let the potatoes stand for 10 minutes at room temperature. Sprinkle with more thyme to garnish, then serve.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 379mg (16%) Potassium 465mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 14315IU (286%) Vitamin C 5mg (6%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Sodium 379mg 16%
Potassium 465mg 10%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 14315IU 286%
Vitamin C 5mg 6%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.