September 3, 2012   By Kelly Bejelly

SCALLOPED SWEET POTATOES

Fall is in the air and it’s time to break out my favorite cold weather dishes. Yes, it’s still in the 70s here but the daylight is getting shorter and shorter each day. All I want to do is curl up with my favorite book and a big plate of scalloped sweet potatoes. This dish falls in to the paleo comfort food group for sure.

 

SCALLOPED SWEET POTATOES

 

 

 

SCALLOPED SWEET POTATOES

Scalloped Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

  • 2 pieces small sweet potatoes sliced into 1/4 thick
  • 1/2 of one medium onion peeled and grated
  • 1 1/2 cups of milk Full fat i.e. whole milk, full fat coconut milk
  • 1 Tablespoon coconut flour
  • 1 cup Swiss cheese again full fat, shredded
  • 1/4 teaspoon of black pepper
  • 1/8 teaspoon of nutmeg
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon of Fresh Sage finely chopped

Instructions

  1. In a bowl add the milk, grated onion, swiss cheese, salt, sage, coconut flour, nutmeg and black pepper and mix thoroughly.
  2. Grease a 9 x 8 x 2 casserole dish and put one layer of sweet potatoes and then pour 1/4 cup of the milk mixture over the top. Continue to layer as so until you have three layers or run out of potatoes. Your final layer should be the milk mixture.
  3. Place the dish in the oven at 350 degrees and bake for 1 hour.
  4. Enjoy!

 

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49 Comments

    • Author
      Kelly Bejelly
      September 4, 2012 at 11:11 am

      Thank you Liz 🙂

  • September 3, 2012 at 12:03 pm

    I love scalloped potatoes, interesting twist with sweet potatoes.

  • September 3, 2012 at 12:25 pm

    I LOVE sweet potatoes, and this sounds so yummy!

  • Maryann
    September 3, 2012 at 4:23 pm

    Looks great!

  • September 3, 2012 at 6:22 pm

    These look so good!! Yum…cheesy and delicious.

    • Author
      Kelly Bejelly
      September 4, 2012 at 11:11 am

      They were very tasty too 🙂

  • September 4, 2012 at 12:29 am

    These seriously look amazing.

  • September 4, 2012 at 7:35 am

    So good! I was thinking about doing scalloped sweet potatoes for Thanksgiving this year and now I know I’m going to. 😀

    • Author
      Kelly Bejelly
      September 4, 2012 at 11:10 am

      Aw, thank you for such a great compliment 😛 I hope that you like it!

  • September 4, 2012 at 7:57 am

    Oh I am going to have to make this, we love sweet potatoes and comfort food in the cooler months.

  • September 4, 2012 at 8:30 am

    I’m jealous of your weather! Thanks for the recipe. I love sweet potatoes and wish Hubs did too.

  • September 4, 2012 at 9:49 am

    These look amazing. I want to try to talk my kids into eating sweet potatoes.

  • September 6, 2012 at 9:26 am

    I love sweet potatoes, and yep, totally doesn’t feel like summer anymore…that “air” is gone. So sad 🙁

  • September 6, 2012 at 2:23 pm

    Wow, I really have to make this one night. I love sweet potatoes so this sounds like heaven!

    • Author
      Kelly Bejelly
      September 6, 2012 at 3:30 pm

      Thanks Aimee 😛 I hope that you enjoy it!

  • Eileen
    October 22, 2013 at 7:54 am

    Can you substitute almond milk?

    • October 22, 2013 at 9:14 am

      I’ve never used almond milk but I don’t see a reason why it wouldn’t work.

      • Julia
        October 2, 2014 at 7:06 pm

        This looks great but I was wondering how the milk and cheese still makes this paleo. I’m strictly paleo and lactose intolerant. I was thinking of substituting milk for almond milk but I don’t know about the cheese. #truepaleogirl

        • October 3, 2014 at 8:17 am

          Hi Julia, there really is no good substituent for cheese. You could try adding nutritional yeast and arrowroot to the mix.

  • vanessa
    November 21, 2014 at 7:55 am

    Hi, I just made this and the sauce separated. I don’t know what incan do next time to prevent that. Other than that it was great!

    • November 30, 2014 at 8:20 pm

      It sounds like the sauce got too hot and broke down.

  • Denise
    December 23, 2014 at 9:58 am

    Do you peel the sweet potatoes? I usually don’t eat the sweet potato skin, but it looks like there’s an edge on the potatoes in the photo.

    • December 23, 2014 at 10:16 am

      I don’t but if you peel them, it won’t change a thing.

  • Natasha
    January 6, 2015 at 2:28 pm

    I followed the recipe exactly and cooked at the right temperature but it really did not work for me. I’m throwing the whole thing out. 🙁 After cooking the casserole dish was filled with watery liquid (not sure if this came from the potatoes or the 2% milk) and the swiss cheese turned into a weird gross curdy substance. The potatoes didn’t absorb or were not coated by any of the very watery “sauce.” It’s not edible! I don’t think this contains the right ingredients for the sauce to thicken and be absorbed by or coat the potatoes. I would agree with a previous comment that the sauce “separated.” Very disappointing.

    • January 6, 2015 at 7:55 pm

      Hi Natasha, I’m sorry this didn’t work for you but you comment actually brought something to light that I didn’t realize. I only use full fat products when cooking and by using a light milk that will affect how this bakes. I’ve updated the recipe to reflect that.

      • Natasha
        January 8, 2015 at 10:14 am

        Hi Kelly, Yes, I imagine that might work better! Incidentally, left it on the counter to cool with the intention of throwing it out but my boyfriend started eating it. He’s been eating it for the last couple days and says he likes it although it’s not to my taste. Thanks!

        • January 8, 2015 at 8:14 pm

          Aw, thanks for letting me know Natasha!

  • Heidi
    November 17, 2015 at 12:21 pm

    Could you assemble the layers the day before and bake the next day or would the potatoes absorb too much of the liquid? I was going to take to a potluck at work and thought I would bake it in the morning. Trying to think of ways that I might be able to keep it as warm as possible before serving. Not sure how reheating in a microwave would turn out.

    • November 20, 2015 at 9:47 am

      I would bake it and warm it up versus pre-assembling it hun.

  • 10henjen
    December 25, 2015 at 9:45 am

    I made this today as part of Christmas dinner and it was delicious, my hubby even went back for seconds! I subbed in Cheddar and a little Kefelonia cheese since that’s what I had on hand, and cream instead of milk. I’m going to try shredded coconut instead of the coconut flour next time as it’s much less expensive, but this is definitely going into our meal rotations =)

  • Keith
    September 21, 2016 at 7:04 am

    Can you sub all purpose flour for the coconut flour?

    • November 13, 2016 at 4:52 pm

      all purpose flour isn’t paleo or gluten-free but yes, it will work.