Sweet Potato Scallop
User Reviews
4.9
Sweet Potato Scallop
Description
In this Sweet Potato Scallop recipe, thin slices of peeled sweet potato and onion are layered in a greased baking dish. A sauce is made by simmering full-fat coconut milk with fresh or dried rosemary, thyme, garlic, salt, and black pepper. A cornstarch slurry thickens the infused coconut milk to a creamy consistency before pouring over the layered vegetables.
The dish is baked first covered to allow gentle cooking and absorption of flavors, then uncovered to brown the top and evaporate excess moisture. The result is tender sweet potato slices in a rich, herb-scented coconut sauce with a subtle garlic aroma.
This preparation uses both the thick coconut cream and thinner coconut water from the can, which blend smoothly when heated and whisked. Allowing the dish to rest before serving helps the sauce thicken further.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 can coconut milk 14 oz
- 1 rosemary or 2 tablespoon dried and crushed, sprig
- 2 teaspoon thyme fresh or dried, leaves
- 2 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon cornstarch
- 2 sweet potato peeled and sliced into ¼", 4 cups
- 1 onion thinly sliced
Instructions
- Pre-heat oven to 400° Lightly grease a 9" oven-safe baking dish with the coconut oil.
- In a saucepan, over medium heat combine coconut milk, rosemary, garlic, thyme., salt & pepper. Bring to a boil, whisking.
- Make a slurry by combining the cornstarch with ¼ cup cold water and whisk until smooth, or shake in a small jar with a lid.
- Whisk the cornstarch slurry into the coconut milk, bringing back to a boil, continuing to whisk until smooth and thickened. Remove from heat and remove rosemary sprig.
- In the prepared baking dish, layer sweet potato slices, then onion slices, continuing until done.
- Pour the garlic & herb-infused coconut milk evenly over the casserole.
- cover with foil, and allow to bake 60 minutes
- remove foil and bake another 15 minutes.
- Remove from oven and allow to rest 10-15 minutes before serving.
Notes
- Use full-fat coconut milk for a richer sauce, incorporating both coconut cream and coconut water from the can.
- Allow the dish to rest 10-15 minutes after baking to let the sauce thicken and flavors meld.
- Layer sweet potato and onion slices evenly to ensure consistent cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 302kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 21g | 105% |
| Sodium | 340mg | 14% |
| Potassium | 469mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9240IU | 185% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
