Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30) Recipe

If you’re craving a dish that brings together rich, creamy flavors without any dairy, look no further than this Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30) Recipe. It’s a heartfelt twist on a classic, featuring tender sweet potatoes bathed in a luscious, garlicky coconut milk sauce, all topped with crunchy pecans that add a delightful texture contrast. Perfect for holiday feasts or cozy family dinners, this recipe is completely paleo and Whole30-friendly. You’ll love how simple, wholesome ingredients come together to create something truly comforting and impressive.

Ingredients You’ll Need

This recipe shines because every ingredient plays a starring role. Each item is purposefully chosen not only to keep it dairy-free and Whole30 compliant but also to add depth, flavor, and that irresistible creamy texture you want in scalloped potatoes.

• 3 lb sweet potatoes: The star of the dish, their natural sweetness balances the savory sauce perfectly.
• 1½ cup full-fat coconut milk: Adds creamy richness without dairy and keeps the sauce silky smooth.
• 1 tbsp arrowroot starch, or tapioca starch: Acts as a gentle thickener, giving the sauce that perfect coating consistency.
• 1/4 cup butter or ghee (plus more to brush): Brings a nutty, golden touch; coconut oil works beautifully for vegan or AIP versions.
• 8 garlic cloves, minced: Infuses that heavenly aroma and deep flavor that elevates the whole dish.
• 1 tbsp fresh thyme: Fresh herbs brighten the sauce with subtle woodsy notes.
• 1¼ tsp sea salt: Essential for balancing sweetness and enhancing all the flavors.
• 1/2 tsp ground black pepper: Adds just the right bit of warmth and complexity.
• 1/2 cup chopped raw pecans: A crunchy topping that contrasts beautifully with the creamy layers (omit for AIP).

How to Make Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30) Recipe

Step 1: Prep and Slice the Sweet Potatoes

Start by preheating your oven to 400 degrees F. Then either peel your sweet potatoes or give them a good scrub if you prefer to keep the skins on for added texture and nutrients. Use a sharp knife or a mandoline to slice the sweet potatoes into thin rounds, about ⅛ inch thick. This precise thickness is key to ensuring the potatoes cook evenly and soak up just the right amount of sauce.

Step 2: Whisk the Coconut Milk and Arrowroot Together

In a small bowl, combine the full-fat coconut milk with the arrowroot starch. Whisk them together until the arrowroot is fully dissolved into the milk, creating a smooth base that will thicken into a luscious sauce without any cream or cheese.

Step 3: Make the Garlic and Herb Sauce

Melt your butter or ghee in a medium saucepan over medium heat. Once hot, toss in the minced garlic and cook just until fragrant, about a minute. Don’t let it brown – this step is all about releasing that beautiful garlicky aroma. Stir in your coconut milk mixture, fresh thyme, sea salt, and black pepper. Keep stirring until the sauce is heated through and starts to thicken ever so slightly, then remove it from heat.

Step 4: Arrange and Layer the Sweet Potatoes

Grab a 9×13-inch baking dish and spoon a small amount of the garlic cream sauce on the bottom to prevent sticking and add flavor from below. Then arrange your sweet potato rounds in overlapping layers, nestling each slice snugly next to the others. Once layered, pour the remaining sauce evenly over the top so every slice gets fully coated. Gently tap the dish on the counter to help the sauce settle into those bottom layers.

Step 5: Bake and Add the Pecan Crunch

Pop your baking dish into the preheated oven and bake for 35 minutes. When you pull it out, brush a bit more ghee over the top layer of potatoes—this will give an inviting golden finish. Sprinkle the chopped raw pecans all over for that fantastic crunch, then return the dish to bake for another 10 minutes. The pecans toast beautifully on top, adding a nutty contrast to the creamy interior.

How to Serve Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30) Recipe

Garnishes

Fresh garnishes can elevate this dish from lovely to absolutely show-stopping. Try sprinkling with chopped fresh thyme or rosemary just before serving to echo the herbaceous notes in the sauce. A few cracked black peppercorns on top add a subtle spice zing, while a light drizzle of melted ghee warms everything up visually and flavor-wise.

Side Dishes

This savory scalloped sweet potato dish is rich and hearty enough to be a star side, but it pairs beautifully with simple grilled meats like roast chicken, pork tenderloin, or a juicy steak. For plant-based meals, try it alongside sautéed greens or a fresh salad tossed with a bright vinaigrette to balance the richness.

Creative Ways to Present

Want to serve this dish during a holiday or special occasion? Try making individual portions in small ramekins for an elegant presentation. You can also layer some caramelized onions or mushrooms in between the sweet potato slices before baking for an earthy twist. Another fun idea is swapping raw pecans for toasted walnuts or pumpkin seeds for a different texture and flavor dimension.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your scalloped sweet potatoes to an airtight container and refrigerate. They’ll keep nicely for up to 4 days, making this dish perfect for meal prep or leftover lunches. The flavors even deepen after a day or two, so don’t hesitate to savor the next-day deliciousness.

Freezing

You can absolutely freeze this recipe for later enjoyment. To do so, cool completely, then portion into freezer-safe containers. They’ll hold well for up to 3 months. When freezing, avoid topping with pecans until you’re ready to bake or reheat again so they don’t get soggy.

Reheating

Reheat leftovers in a preheated oven at 350 degrees F for about 15-20 minutes or until warmed through. To keep the pecans nice and crisp, feel free to add fresh nuts before serving. If you’re short on time, a microwave works too but won’t keep the texture as crisp.

FAQs

Can I make this recipe vegan and Whole30?

This Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30) Recipe is naturally dairy-free and compatible with Whole30. To make it vegan, simply swap the butter or ghee for coconut oil, and omit the pecans if you follow the AIP protocol.

Do I have to peel the sweet potatoes?

Peeling is optional based on your preference. Leaving the skins on adds nutritional value and rustic texture, but peeling creates a creamier, smoother result. Just be sure to scrub thoroughly if keeping the skins.

What can I use instead of arrowroot starch?

If you don’t have arrowroot starch, tapioca starch is a perfect substitute and works just as well to thicken the sauce without changing the flavor.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the entire dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it a fantastic option for stress-free entertaining.

How do I make this recipe nut-free?

Simply skip the pecans or replace them with a nut-free crunchy topping like toasted seeds such as sunflower or pumpkin seeds. The creamy scalloped layers will still shine through.

Final Thoughts

There is something truly special about a dish that feels indulgent yet follows healthy eating guidelines, and this Savory Scalloped Sweet Potatoes (Dairy-Free & Whole30) Recipe hits all those notes perfectly. Its creamy sauce, tender layers, and crunchy pecan topping will quickly make it a family favorite and a go-to for any occasion. I encourage you to give it a try—you might just find it becoming your new holiday tradition!

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