Looking for a comforting allergy-friendly version of scalloped potatoes?
These creamy Scalloped Sweet Potatoes with lightly browned and crispy edges, are topped with a vegan, AIP/Paleo, and Whole30 butternut squash sauce. Completely dairy-free, the sauce is made from a mixture of butternut squash, coconut milk, coconut yogurt, turmeric, and with nutritional yeast as an optional ingredient for a “cheesy” flavor.
How to make scalloped sweet potatoes
- For this recipe, I have specified white sweet potatoes since they are not as sweet as orange sweet potatoes and they have a naturally creamy texture.
- When selecting the sweet potatoes, try to pick sweet potatoes that are of a similar circumference so they stack evenly.
- To slice the sweet potatoes, use either a sharp knife or mandoline slicer and cut the sweet potatoes into 1/4″ round slices. The mandoline slicer help to make even and consistent slices but if you don’t have one available, using a knife works just fine.
- I selected a 9-inch round pan for this recipe but you can use a square or rectangular pan if you prefer. Just stack the sweet potato slices on top of each other either in a circular pattern if using a round pan or into rows if using a square/rectangular pan.
RECOMMENDATIONS
- I have only tried this recipe with white sweet potatoes, but I imagine the recipe would work well with Russet potatoes if you prefer. If you try the recipe with orange sweet potatoes, the flavor might be sweeter and the baking time might need to be adjusted accordingly.
- I suggest tasting the sauce before pouring over the sweet potatoes — add salt, garlic powder, and/or nutritional yeast to your liking. Nutritional yeast is optional but if you don’t include it, the sauce won’t have a “cheesy” flavor. I have included suggested measurements in the recipe.
- For the pureed butternut squash, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
AIP & Vegan Scalloped Sweet Potatoes
: 4-6
: 20 min
: 75 min
: 95 min
An allergy-friendly version of scalloped sweet potatoes, topped with a vegan, AIP/Paleo, and Whole30 butternut squash sauce.
Ingredients
- 2 large white sweet potatoes
- 2 tsp & 1 tsp salt, divided
- 1 cup butternut squash, pureed
- 3/4 cup full-fat coconut milk
- 1/2 cup coconut yogurt
- 1/2 tbsp turmeric
- 1/2 tsp arrowroot powder
- 1 tbsp water
- 3-4 tbsp nutritional yeast, optional (adjust to taste)
- 1 tbsp garlic powder, optional (adjust to taste)
Directions
- Step 1 Preheat the oven to 400°F. Lightly grease a 9-inch round non-stick pan and set aside.
- Step 2 Wash and peel white sweet potatoes. Slice the peeled sweet potatoes into 1/4″-thick rounds.
- Step 3 In a large bowl, toss sweet potato rounds with 2 tsp salt.
- Step 4 Arrange the sweet potato rounds in the pan, overlapping each slice until the pan is filled. If using a round pan, sweet potato slices can be arranged in a spiral pattern or if using a square/rectangular pan, they can be arranged in a row. Set the pan aside when complete.
- Step 5 In a saucepan set to medium heat, add pureed butternut squash, coconut milk, coconut yogurt, turmeric, and 1 tsp salt. Stir and mix until well combined.
- Step 6 In a small cup, mix together the arrowroot powder with 1 tbsp of water and stir until dissolved. Add the arrowroot mixture to the saucepan and stir well.
- Step 7 If using nutritional yeast and garlic powder, add this to the saucepan and whisk the sauce until fully combined. Taste and adjust seasoning accordingly.
- Step 8 Remove the saucepan from heat. Using a ladle, carefully pour the sauce over the scalloped sweet potatoes. Ensure that the sauce gets into all of the cracks and around the edges.
- Step 9 Cover the pan with aluminum foil and place into the oven.
- Step 10 After 40 minutes, carefully remove the aluminum foil and place the pan back into the oven for another 35 minutes or until the sweet potatoes begin to get golden brown and crispy at the edges.
- Step 11 Remove the pan from the oven and turn on the broiler. Place the pan back into the oven and broil for 2-3 minutes. Make sure to carefully watch to ensure the sweet potatoes don’t burn.
- Step 12 Once the sauce is lightly browned, remove from the oven and serve warm.
Oh my heavens this is DELICIOUS! It’s fresh out of the oven and my plate is already licked clean, it is so tasty! It’s the first time I’ve made a vegan “cheese” sauce (I did 4 Tbs of nooch) and it’s delicious, the butternut squash really adds a wonderful flavour.
I will definitely be making this again!
I used a bag of frozen butter nut squash and cooked it in the microwave per the bag’s direction and squished it inside the bag before scooping it out in to my measuring cup. I ran my immersion blender through the sauce for good measure, it worked like a charm.
Thank you for your kind review! I am so happy to hear you enjoyed the dish and thank you for letting me know about the typo – it is now corrected.