Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30)

scalloped sweet potatoes in a baking dish topped with fresh herbs

5 from 1 vote

Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30)

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.

Prep Time12

Cook Time48

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

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 9x13 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

Video

Notes

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.

Nutrition