Are you ready to transform the humble sweet potato into a mouthwatering masterpiece that will make your taste buds dance? This Paleo-friendly scalloped sweet potato recipe is about to become your new obsession! Imagine layers of tender, thinly sliced sweet potatoes bathed in a rich, creamy coconut milk sauce, baked to golden perfection. It's a side dish so delicious, it might just steal the show from the main course – and the best part? It's completely grain-free and packed with nutrient-dense goodness!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 4 large sweet potatoes, thinly sliced
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with coconut oil or olive oil to prevent sticking.
- Wash and peel the sweet potatoes. Using a mandoline slicer or sharp knife, cut the sweet potatoes into very thin, uniform slices approximately 1/8 inch thick to ensure even cooking.
- In a small bowl, combine coconut milk, minced garlic, thyme, salt, and pepper. Whisk the mixture thoroughly to blend the flavors and create a creamy seasoning base.
- Begin layering the sweet potato slices in the prepared baking dish, slightly overlapping each slice to create an even, compact layer.
- Pour half of the coconut milk mixture evenly over the first layer of sweet potato slices, ensuring the seasonings are distributed throughout.
- Continue layering the remaining sweet potato slices, creating 2-3 total layers, and pour the remaining coconut milk mixture over the top.
- Cover the baking dish with aluminum foil, creating a tight seal to trap moisture and help the sweet potatoes cook evenly.
- Place the covered dish in the preheated oven and bake for 35 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
- Remove from the oven and let the dish rest for 5-10 minutes to allow the coconut milk to set and make serving easier.
- Serve hot as a delicious side dish, garnishing with fresh thyme leaves or chopped parsley if desired.
Tips
- Slice Uniformity is Key: Use a mandoline slicer if possible to ensure each sweet potato slice is exactly 1/8 inch thick. This guarantees even cooking and a beautiful layered presentation.
- Coconut Milk Matters: Choose full-fat, high-quality coconut milk for the richest, creamiest texture. Avoid light or watery versions that can make your dish less satisfying.
- Maximize Flavor: Don't be shy with seasonings! Fresh garlic and thyme can elevate the dish, so use fresh herbs when possible for maximum flavor impact.
- Prevent Burning: The aluminum foil is crucial in the first part of baking to keep moisture in and prevent the top from burning too quickly.
- Let it Rest: The 5-10 minute resting period isn't just a suggestion – it helps the coconut milk set and makes serving much easier and more attractive.
- Make Ahead Friendly: This dish can be prepared earlier in the day and refrigerated, then baked just before serving – perfect for meal prep or entertaining!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 8g
Cholesterol: 0mg
