Introduction

This Healthy Scalloped Sweet Potato Casserole is a comforting, dairy-free twist on a classic favorite. Featuring roasted garlic and a creamy coconut and almond milk sauce, it’s perfect as a flavorful side dish or a cozy main. The addition of pecans adds a delightful crunch that complements the tender sweet potatoes beautifully.

The image shows a black skillet filled with layers of thinly sliced sweet potatoes and white potatoes arranged in a slightly overlapping circular pattern. The top layer of potatoes is sprinkled generously with chopped pecans, adding a crunchy texture over the smooth, soft potato slices. On the left side of the skillet, a vintage silver serving spoon rests inside, slightly covered with creamy sauce, which is also visible around the edges of the potatoes. The skillet sits on a white marbled surface that has scattered pecan pieces and small green herb sprigs around it. Part of a white plate with more potato slices topped with pecans is visible in the upper left corner, and at the bottom edge, a white bowl containing a dark red sauce can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head elephant garlic

2 tablespoons olive oil (plus additional for roasting the garlic)

1 cup onion (finely chopped)

1 cup + 1 tablespoon full-fat coconut milk (divided)

1 cup + 1 tablespoon unsweetened plain almond milk (divided)

1 1/2 tablespoons tapioca starch

1/4 cup dairy-free cream cheese (omit for Paleo or Whole30 diets)

1 teaspoon sea salt

1 teaspoon fresh thyme leaves (plus additional for garnish)

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1 pound white sweet potatoes (thinly sliced, about 1 very large potato)

1 pound orange sweet potatoes (thinly sliced, about 1 very large potato)

1/2 cup pecans (roughly chopped)

Instructions

Step 1: Preheat your oven to 400℉. Place two squares of foil on top of each other, shiny side up, in your prep area.

Step 2: Cut off the top of the head of garlic to expose the cloves. Remove any large pieces of papery peel without fully peeling it. Drizzle with olive oil and rub to coat. Wrap tightly in the foil to form a packet and roast in the oven for about 45 minutes, until tender.

Step 3: When roasted, squeeze the cloves out of their skins and finely chop the garlic. Lower the oven temperature to 350℉.

Step 4: Heat 2 tablespoons of olive oil in a large, oven-safe frying pan over medium-high heat. Cook the chopped onion until golden brown and soft, about 5 minutes.

Step 5: Add 1 cup each of coconut milk and almond milk to the pan and bring to a boil.

Step 6: Meanwhile, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1 1/2 tablespoons tapioca starch in a small bowl until smooth.

Step 7: Once the milk mixture boils, gradually whisk in the tapioca starch mixture, stirring constantly to avoid lumps. Continue boiling and stirring for 2 minutes until thickened.

Step 8: Reduce heat to medium. Stir in the dairy-free cream cheese, sea salt, thyme, nutmeg, black pepper, and chopped roasted garlic. Cook for 5-6 minutes, stirring frequently, until the sauce is thick and cream cheese has melted.

Step 9: To serve in the frying pan, add the thinly sliced sweet potatoes and toss to coat evenly in the sauce. Use a spoon to arrange the potatoes in flat layers. To serve in a casserole dish, lightly grease the dish, layer half the potatoes, pour half the sauce over them, and repeat with remaining potatoes and sauce.

Step 10: Cover the pan or dish with foil and bake for 30 minutes. Remove foil, press potatoes down to submerge in sauce, sprinkle chopped pecans on top, and bake uncovered for 30-40 minutes more, until potatoes are fork-tender and the top is browned.

Step 11: For a crispy top, broil the casserole on high for 3-4 minutes at the end of baking, watching carefully to avoid burning.

Step 12: Let the casserole rest at room temperature for 10 minutes before serving. Garnish with additional fresh thyme.

Tips & Variations

For a Paleo or Whole30 version, omit the dairy-free cream cheese and increase the tapioca starch slightly for thickness.

Swap pecans for walnuts or omit nuts for a nut-free dish.

Use a mandoline slicer to get evenly thin sweet potato slices for consistent cooking.

Add a sprinkle of smoked paprika or chili flakes to the sauce for a subtle smoky heat.

FAQs

Can I use regular milk instead of coconut and almond milk?

Yes, you can substitute regular dairy milk if you are not dairy-free, but the flavor and creaminess may differ slightly from the original recipe.

How thin should the sweet potatoes be sliced?

Sweet potatoes should be sliced about 1/8 inch thick for even cooking and layering. Thin slices help the potatoes cook through and absorb the sauce well.