Ingredients
Sweet Potatoes
- 3 lb sweet potatoes
Sauce
- 1½ cup full-fat coconut milk
- 1 tbsp arrowroot starch (or tapioca starch)
- 1/4 cup butter or ghee (use coconut oil for vegan or AIP)
- 8 garlic cloves, minced
- 1 tbsp fresh thyme
- 1¼ tsp sea salt
- 1/2 tsp ground black pepper
Topping
- 1/2 cup chopped raw pecans (omit for AIP)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the scalloped sweet potatoes.
- Prepare the Sweet Potatoes: Peel the sweet potatoes or scrub them well if keeping the peel on. Using a sharp knife or mandolin slicer, slice them into ⅛ inch thick rounds for even cooking.
- Make the Coconut Milk Mixture: In a bowl, combine the full-fat coconut milk with arrowroot starch and whisk thoroughly until the starch is fully dissolved, creating a smooth mixture.
- Cook the Garlic Sauce: Heat the butter or ghee in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the coconut milk mixture, then add fresh thyme, sea salt, and black pepper. Stir continuously until the sauce is heated through and starts to thicken slightly. Remove from heat to prevent over-thickening.
- Assemble the Dish: Lightly brush the bottom of a 9×13 baking dish with some of the garlic cream sauce. Layer the sweet potato slices evenly and overlapping, nestling them snugly in the dish. Pour the remaining sauce evenly over the sweet potatoes, tapping the dish gently to allow the sauce to settle between layers.
- Bake the Potatoes: Place the assembled dish in the oven and bake for 35 minutes to allow the sweet potatoes to cook through and absorb the flavors.
- Add Topping and Finish Baking: Remove the dish from the oven, brush the top layer of sweet potatoes with additional ghee. Sprinkle the chopped raw pecans evenly over the top for a crunchy texture. Return the dish to the oven and bake for an additional 10 minutes until golden and bubbly.
Notes
- For a vegan or Autoimmune Protocol (AIP) version, substitute butter or ghee with coconut oil and omit pecans.
- Use a mandolin slicer for uniform sweet potato slices to ensure even baking.
- Allow the dish to rest for a few minutes after baking to thicken further before serving.
- Arrowroot starch helps thicken the sauce without dairy, but tapioca starch can be used as an alternative.
- This dish pairs wonderfully with roasted meats or as a hearty vegetarian main when paired with a leafy green salad.
- Prep Time: 12 minutes
- Cook Time: 48 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Whole30
