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Healthy Scalloped Sweet Potato Casserole Recipe

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★★★★★

4.5 from 82 reviews

This Healthy Scalloped Sweet Potato Casserole is a plant-based, dairy-free twist on a classic comfort dish. Using both white and orange sweet potatoes, a creamy sauce made from coconut and almond milk, roasted elephant garlic, and pecans for a crunchy topping, this casserole is flavorful and nutritious. It’s perfect as a hearty side or a vegetarian main, baked to golden perfection with fragrant herbs and warming spices.

Ingredients

Scale

Vegetables & Herbs

  • 1 head elephant garlic
  • 1 cup onion, finely chopped
  • 1 teaspoon fresh thyme leaves, plus additional for garnish
  • 1 pound white sweet potatoes, thinly sliced (about 1 very large potato)
  • 1 pound orange sweet potatoes, thinly sliced (about 1 very large potato)

Liquids & Dairy Alternatives

  • 2 tablespoons olive oil, plus additional for roasting the garlic
  • 1 cup + 1 tablespoon full-fat coconut milk (divided)
  • 1 cup + 1 tablespoon unsweetened plain almond milk (divided)
  • 1/4 cup dairy-free cream cheese (omit for Paleo or Whole30 diets)

Thickening & Seasoning

  • 1 1/2 tablespoons tapioca starch
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper

Toppings

  • 1/2 cup pecans, roughly chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400℉ (204℃). Prepare a double layer of foil squares, shiny side up, to wrap the garlic.
  2. Roast Garlic: Cut off the top of the head of elephant garlic to expose the cloves. Remove large papery pieces but keep skin mostly intact. Drizzle with olive oil, rub all over, wrap tightly in foil packet, and place in the oven to roast for about 45 minutes, or until cloves are tender and soft.
  3. Chop Garlic & Adjust Oven Temperature: Once roasted, squeeze garlic cloves out of skins and finely chop them. Reduce oven temperature to 350℉ (177℃).
  4. Cook Onion: Heat 2 tablespoons olive oil in a very large, oven-safe frying pan over medium-high heat. Add finely chopped onion and cook until golden brown and soft, about 5 minutes.
  5. Boil Milk Mixture: Pour 1 cup coconut milk and 1 cup almond milk into the pan with the onions. Heat to a boil. Meanwhile, whisk together the remaining 1 tablespoon coconut milk, 1 tablespoon almond milk, and 1½ tablespoons tapioca starch in a small bowl until smooth.
  6. Thicken Sauce: Once milk mixture boils, gradually whisk in the tapioca starch mixture, stirring constantly to avoid clumps. Boil and stir continuously for 2 minutes until the sauce thickens.
  7. Season Sauce: Reduce heat to medium. Add dairy-free cream cheese, sea salt, fresh thyme leaves, ground nutmeg, black pepper, and the finely chopped roasted garlic. Cook for another 5-6 minutes, stirring frequently until cream cheese melts and sauce thickens further.
  8. Layer Potatoes: If using the frying pan, add thinly sliced sweet potatoes directly to the sauce, stirring gently to coat them evenly, then arrange potatoes in flat layers. Alternatively, lightly grease a casserole dish and layer half of the sweet potatoes, pour half of the sauce over them, then repeat with the remaining potatoes and sauce.
  9. Bake Casserole: Cover the pan or casserole dish with foil and bake for 30 minutes. Remove foil, press potatoes down into the sauce so they’re submerged and sprinkle chopped pecans on top. Bake uncovered for an additional 30-40 minutes until potatoes are tender and the top is browned.
  10. Optional Crisping: For a crispy top, switch oven to high broil and broil casserole for 3-4 minutes at the end of cooking to darken and crisp the surface.
  11. Rest and Serve: Let the casserole rest at room temperature for 10 minutes. Garnish with extra fresh thyme leaves before serving warm.

Notes

  • To make this dish Paleo or Whole30 compliant, omit the dairy-free cream cheese.
  • Ensure sweet potatoes are sliced thinly for even cooking and proper absorption of the sauce.
  • Using an oven-safe frying pan allows you to layer and cook in one dish, but a casserole dish works just as well.
  • Roasting garlic mellows its flavor and adds depth to the sauce.
  • Be sure to stir the sauce constantly when thickening with tapioca starch to prevent lumps.
  • For a nut-free version, omit the pecans or substitute with toasted seeds if tolerated.
  • Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: scalloped potatoes, sweet potato casserole, vegan casserole, dairy-free side dish, healthy sweet potato recipe

Find it online: https://kitchenbyclara.com/healthy-scalloped-sweet-potato-casserole-recipe/