This post may contain affiliate links. Please see our disclosure policy.
Creamy, garlicky, and crowd-pleasing, this savory take on Scalloped Sweet Potatoes is the perfect side dish for any holiday table. It’s paleo and Whole30-friendly, made without cream or cheese, and topped with crunchy pecans for a textural finish your guests will rave about.
Why You’ll Love This Scalloped Sweet Potato Recipe
If you’re looking for a cozy and reliable sweet potato side dish to anchor your holiday meals, this one checks every box. It’s savory, not sugary, with wholesome ingredients like fresh garlic and fresh thyme leaves. The richness comes from a dairy-free garlic cream sauce, and the final touch is a golden, crunchy pecan topping that makes it feel just a little more special.
Compared to the usual sweet potato casserole dish, this scalloped version lets the natural sweetness of the potatoes shine. I’ve always loved pairing that sweetness with buttery ghee, sea salt, and herbs rather than piling on sugar. For more sweet potato ideas, these sweet potato breakfast pizzas or sweet potato toasts with bruschetta offer a delicious savory twist.
If you’re planning a full spread, try pairing it with my air fryer ham with honey glaze or alongside paleo creamed spinach with bacon to round out your holiday menu.
Ingredients You’ll Need
- Sweet Potatoes: Use any variety you prefer. The sweetness of the potatoes pairs beautifully with the savory flavor of the sauce.
- Coconut Milk: Full-fat coconut milk is key for a thick, creamy sauce. If not dairy-free, you can sub with heavy cream. Avoid half-and-half as it won’t thicken enough.
- Arrowroot Starch: Helps thicken the sauce. Tapioca starch works too.
- Ghee: Rich, buttery flavor while still staying Whole30. Use butter or vegan butter if not on a strict protocol.
- Garlic Cloves: Fresh is best, but jarred minced garlic will do in a pinch.
- Fresh Thyme: Adds depth and herbaceous balance.
- Sea Salt & Black Pepper
- Raw Pecans: Don’t skip these! They add crunch to contrast the soft sweet potato rounds.
How to Make Scalloped Sweet Potatoes
Because it uses full-fat coconut milk and no cheese, it’s also completely dairy-free and Whole30-compliant, although you’d never guess it from the rich, creamy texture. Each layer of sliced sweet potatoes bakes into soft, savory perfection. Whether you’re prepping for special occasions or just a comforting weeknight dinner, this easy scalloped sweet potatoes recipe delivers.
Step 1: Preheat your oven to 400°F. Peel or scrub the sweet potatoes. Using a mandoline slicer or sharp knife, slice sweet potatoes into ⅛-inch thick rounds for even cooking.
Step 2: In a bowl, whisk together coconut milk and arrowroot starch until fully dissolved.
Step 3: Melt ghee in a small saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in coconut milk mixture, fresh thyme, salt, and pepper. Heat until slightly thickened, then remove from heat.
Step 4: Spoon a thin layer of garlic cream sauce into the bottom of a 9×13 baking dish. Arrange sweet potato rounds in overlapping layers across the dish.
Step 5: Pour remaining sauce evenly over the potatoes. Tap the dish on the counter gently to distribute.
Step 6: Bake for 35 minutes. Remove from oven, brush the top layer with ghee, and sprinkle with chopped pecans. Return to the oven and bake for another 10 minutes until golden brown.
Storage & Make Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
- Make Ahead: While the creamy sauce is best made fresh (it tends to separate when chilled), you can prep the sweet potato slices a day in advance and store them in water. Or, assemble and bake the full dish up to 3 days ahead and reheat at 350°F for 20 minutes before serving, perfect for the holiday season!
Recipe FAQs
Yes, if you’re not on Whole30 or dairy-free. Butter or even vegan butter will work in place of ghee.
Absolutely. Cover the sliced sweet potatoes in water overnight to prevent drying out.
Coconut milk is best for a creamy sauce. Almond or oat milk won’t thicken well and can make the sauce watery.
Technically, yes, but the texture is best fresh. If freezing, cool completely and reheat covered in the oven.
Unlike a classic sweet potato casserole, this version is savory and creamy with no added sugar. It highlights the natural sweetness of the potatoes while staying Whole30- and paleo-friendly.
This scalloped sweet potato recipe hits the perfect balance: cozy yet clean, creamy yet dairy-free, sweet yet savory. Whether you’re hosting a holiday dinner or looking for a standout dish to bring to the Thanksgiving table, this is the one. Leave a comment below if you try it, and don’t forget to check out my sweet potato cornbread for another holiday favorite.
More Holiday Side Dish Recipes
- Dill Pickle Air Fryer Smashed Potatoes
- Creamy Pumpkin Risotto Recipe (with Bacon)
- Whole30 Roasted Root Vegetables
- Air Fryer Butternut Squash with Bacon
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!
Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30)
Video
Ingredients
- 3 lb sweet potatoes
- 1½ cup full-fat coconut milk
- 1 tbsp arrowroot starch, or tapioca starch
- 1/4 cup butter or ghee, plus more to brush (used coconut oil for vegan or AIP)
- 8 garlic cloves, minced
- 1 tbsp fresh thyme
- 1¼ tsp sea salt
- 1/2 tsp ground black pepper
- 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.3 lb sweet potatoes
- Combine coconut milk and arrowroot starch in a bowl and whisk until the starch is dissolved.1½ cup full-fat coconut milk, 1 tbsp arrowroot starch
- Heat butter 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.1/4 cup butter or ghee, 8 garlic cloves, 1 tbsp fresh thyme, 1¼ tsp sea salt, 1/2 tsp ground black pepper
- 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.1/2 cup chopped raw pecans
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.