Paleo Scalloped Sweet Potatoes

Natalia, one of HEAL Holistic Nutritionists. My mom’s scalloped potato recipe brings back such wonderful memories. It’s a comfort food that I crave from time to time. Funny thing, my mother told me she made it up each time when I asked her for the recipe (a real cook!). These would be a great side dish for Easter, which is just a few short days away.

As someone who eats little to no dairy now, I have been thinking of ways to make this recipe [mostly] free from dairy. Because I love sweet potatoes, I decided to try it with them.

This recipe can be used in many different ways. You could use regular potatoes in place of sweet potatoes. You may have to parboil the potatoes for an additional minute or two, and then bake them for 5 more minutes. You can make them dairy-free if you’re vegan or lactose-intolerant by using vegan butter or omitting butter. Or you could use a small amount of olive oil. Personally, I think that ghee and grass-fed butter produce the best results. You can also omit or replace the onions with bacon or add bacon to the onions.

Enjoy!

Preparation Time:

10 Minutes

Cook Time

40 Minutes

Total Time:

50 Minutes

Serves:

4

Ingredients:

• 2 medium sweet potatoes
• 1 TBSP olive oil
• 1 small white onion thinly sliced
• All-purpose flour gluten-free 2 TBSP
• 4 TBSP butter or ghee made from grass-fed cows (use vegan butter if you are vegan).
• Nutritional yeast 2 TBSP
• 1/2 cup full fat coconut milk
• 1/4 cup Vegetable Stock (can substitute almond milk or Chicken stock)
• 1 TSP Salt
• Paprika, 1/2 TSP

Directions:

1. Pre-heat oven to 350 degrees & begin boiling water for the potatoes.
2. Slice the potatoes thinly.
3. Olive oil can be used to lightly grease a 8×8 baking pan or pie plate.
4. Boil potatoes for 7 minutes.
5. Place the potatoes in the baking dish, 3 layers thick. In the order listed, sprinkle between each layer of potatoes: Onions, flour, cold butter drops, nutritional yeast. Only use 1 TSP nutritional yeast on the final layer and save the rest.
6. Heat the coconut milk in a small saucepan with vegetable broth, paprika, sea salt, and a little sea salt.
7. Pour the coconut milk over the potatoes and sprinkle the final teaspoon of nutritional yeast on top. Test for tenderness using a fork. Bake for about 30 minutes. Broil the top layer for 3 more minutes to make it crispier.