Creamy, garlicky, and delicious scalloped sweet potatoes recipe that’s easy to make while being Whole30 and paleo-friendly. The natural sweetness of the sweet potatoes really shines through with the help of a mouthwatering garlic cream sauce.
Why You’ll Love This Recipe
I’m a big fan of savory sweet potato dishes (see this sweet potato breakfast pizza or this sweet potato cornbread), and I actually prefer them to the classic sweet potato casserole. I find that sweet potatoes are naturally sweet enough, so there’s no need to add extra sugar. This holiday season, I wanted to create a standout side dish that everyone would love, and these healthy scalloped sweet potatoes turned out to be a real hit. They’re perfect for both Thanksgiving and Christmas dinner!
Since I typically avoid dairy, I made this dish without cream or cheese, and you’d never guess it’s paleo and Whole30-friendly! I opted for a garlic butter version of scalloped sweet potatoes using ghee in place of butter, which gave it an even richer, buttery flavor that perfectly complements the natural sweetness of the potatoes. The layers turn out tender as they roast in the creamy sauce, and I absolutely love the contrast between the soft, sweet texture of the potatoes and the crunchy pecan topping!
This is the perfect side dish to serve alongside my air fryer ham with homemade honey glaze. The sweet and savory flavor contrast is divine!
Watch a Short Video of This Recipe
Ingredient Notes
While the process can take some time with the slicing and layering, the ingredients list for this recipe is quite simple.
- sweet potatoes: You can use any type of sweet potato for this recipe.
- coconut milk: I recommend using full-fat coconut milk for the most creamy texture. If not dairy-free or Whole30, feel free to use heavy cream. I don’t recommend whole milk or half and half as you’ll need this to really thicken up well.
- arrowroot starch: Tapioca starch can also be used if that’s what you have on hand.
- ghee: Make your own, or this is my favorite brand. You can also use butter if you’re not dairy-free or Whole30 or vegan butter if preferred.
- fresh garlic cloves: Fresh garlic adds an aromatic, flavorful punch to this recipe, but if you have a jar of minced garlic that will work in a pinch.
- fresh thyme
- sea salt: Kosher salt will also work, but I love cooking with sea salt (there are so many health benefits!).
- ground black pepper
- raw pecans: These crunchy pecans add such a nice texture to the top of this dish. Don’t skip this!
Please see the exact ingredient amounts in the recipe card below.
Step-by-Step Instructions
Step 1: Preheat oven to 400 degrees F.
Step 2: Peel or clean the sweet potatoes well. Using a sharp knife or a mandoline slicer, slice them into ⅛ inch-thick rounds.
Step 3: Blend coconut milk and arrowroot starch together until the starch is dissolved. Set aside.
Step 4: Heat ghee in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
Step 5: Add coconut milk, thyme, salt, and pepper, then stir until heated through and slightly thickened. Remove from heat.
Step 6: In a 9×13 baking dish, spoon some of the garlic cream sauce to coat the bottom of the dish.
Step 7: Place the sweet potato slices in the casserole dish in an even, overlapping layer.
Step 8: Pour the sauce evenly over the sweet potatoes. Tap the dish on the counter a few times so the sauce can seep down.
Step 9: Bake for 35 minutes. Remove from the oven and brush ghee on the top layer of the potatoes. Sprinkle evenly with chopped pecans. Bake for another 10 minutes until lightly golden brown.
Recipe Tips
- For best results, I recommend a mandolin slicer so you can get really thin slices of potatoes. However, a sharp knife will work if you don’t have a slicer.
- Serve this alongside other side dishes and main dishes for holiday meals, other special occasions, or a Sunday dinner! It’s a beautiful addition to any holiday table.
- If you’re not Whole30 or paleo, you can add a little shredded or grated parmesan cheese to the sauce or in the topping.
Storage & Make Ahead Tips
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in the oven or microwave until warmed through.
Make Ahead Tips: While I don’t recommend making the sauce ahead of time since it’ll separate when chilled, you can slice the sweet potatoes the night before. I would store them in water because sliced sweet potatoes dry out pretty easily. However, if you want to make the whole sweet potato side dish ahead of time, that’s totally fine! You can make it up to 3 days ahead, then reheat it in the oven for 20 minutes at 350 degrees F.
Frequently Asked Questions
The point of using ghee and coconut milk is to make dairy free scalloped sweet potatoes without cream or butter. If you are fine with consuming dairy, then yes, you can use butter instead of ghee and heavy cream instead of coconut milk.
While I don’t recommend making the sauce ahead of time since it’ll separate when chilled, you can slice the sweet potatoes the night before. I would store them in water because sliced sweet potatoes dry out pretty easily.
However, if you want to make the whole dish ahead of time, that’s totally fine! You can make it up to 3 days ahead, then reheat it in the oven for 20 minutes at 350 degrees F.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Scalloped Sweet Potatoes Recipe
Ingredients
- 3 lb sweet potatoes
- 1½ cup full-fat coconut milk
- 1 tbsp arrowroot starch
- 1/4 cup ghee plus more to brush (or coconut oil for vegan or AIP)
- 8 garlic cloves minced
- 1 tbsp fresh thyme
- 1¼ tsp sea salt
- 1/2 tsp ground black pepper omit for AIP
- 1/2 cup chopped raw pecans omit for AIP
Instructions
- Preheat oven to 400 degrees F.
- Peel the sweet potatoes or scrub them clean if leaving the peel on. Use a sharp knife or a mandolin slicer to slice them into ⅛ inch thick rounds.
- In a blender, add coconut milk and arrowroot starch and blend until the starch is dissolved. Set aside.
- Heat ghee in a saucepan over medium heat. Once hot, add garlic and cook for 1 minute until fragrant.
- Pour in the coconut milk mixture, thyme, salt, and pepper, then stir until heated through and slightly thickened. Remove from heat.
- In a 9×13 baking dish, spoon a little bit of the garlic cream sauce to coat the bottom of the dish.
- Place the sweet potatoes in the dish in an even, overlapping layer until they are all nestled in.
- Pour the sauce evenly over the sweet potatoes. Tap the dish on the counter a few times so the sauce can coat the bottom layers.
- Bake for 35 minutes. Remove from the oven and brush ghee on the top layer of the potatoes. Sprinkle evenly with chopped pecans. Bake for another 10 minutes.
Video
Notes
However, if you want to make the whole sweet potato side dish ahead of time, that’s totally fine! You can make it up to 3 days ahead, then reheat it in the oven for 20 minutes at 350 degrees F.
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I made this for Thanksgiving. Totally prepped and cooked the day before and then reheated in the oven right before the big meal. It was great. I don’t like overly sweet dishes (that aren’t dessert). My mom agreed that it was good, so that is a win!
Amazing! Thanks so much for leaving a review!! Hope you had a wonderful Thanksgiving.
This was delicious! I used white sweet potatoes because that’s what I had on hand. Next time I will try orange! Thank you for this and many other amazing recipes!
So glad you enjoyed it!! Thanks so much for leaving a review. <3