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Scalloped Sweet Potatoes

September 3, 2012 · Kelly Bejelly · 40 Comments

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Last Updated on December 6, 2020

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

 

 

 

Continue to Content
SCALLOPED SWEET POTATOES
Yield: 4

Scalloped Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

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 tapioca flour
  • 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, , salt, sage, tapioca 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!

Did you make this recipe?

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© Kelly Bejelly
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.

 

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

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Previous Post: « 20 Paleo Comfort Food Recipes
Next Post: What is the Paleo Diet »

About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

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Comments

  1. Liz @ A Nut in a Nutshell says

    September 3, 2012 at 10:13 am

    Oh man, those just look unbelievably delicious. Truly!

    Reply
    • Kelly Bejelly says

      September 4, 2012 at 11:11 am

      Thank you Liz 🙂

      Reply
  2. Billie says

    September 3, 2012 at 12:03 pm

    I love scalloped potatoes, interesting twist with sweet potatoes.

    Reply
  3. Donna says

    September 3, 2012 at 12:25 pm

    I LOVE sweet potatoes, and this sounds so yummy!

    Reply
  4. Canadian Mom Blogger says

    September 3, 2012 at 4:13 pm

    They look delicious!

    Reply
  5. Maryann says

    September 3, 2012 at 4:23 pm

    Looks great!

    Reply
  6. Alex says

    September 3, 2012 at 6:22 pm

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

    Reply
    • Kelly Bejelly says

      September 4, 2012 at 11:11 am

      They were very tasty too 🙂

      Reply
  7. Lolo says

    September 4, 2012 at 12:29 am

    These seriously look amazing.

    Reply
  8. Kiersten @ Oh My Veggies says

    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. 😀

    Reply
    • Kelly Bejelly says

      September 4, 2012 at 11:10 am

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

      Reply
  9. April Decheine says

    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.

    Reply
  10. Jenn says

    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.

    Reply
  11. Colleen says

    September 4, 2012 at 9:49 am

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

    Reply
  12. Anne - Mommy Has to Work says

    September 5, 2012 at 7:32 am

    These look great! I might make them for Thanksgiving!

    Reply
  13. Crystal @ Simply Being Mommy says

    September 5, 2012 at 5:34 pm

    Oh yum, I love scalloped potatoes but never tried scalloped sweet potatoes.

    Reply
  14. Penelope (NYC Blogger) says

    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 🙁

    Reply
  15. Aimee Ryan says

    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!

    Reply
    • Kelly Bejelly says

      September 6, 2012 at 3:30 pm

      Thanks Aimee 😛 I hope that you enjoy it!

      Reply
  16. Ty @ Mama of 3 Munchkins says

    September 6, 2012 at 9:14 pm

    That looks SO delicious!

    Reply
  17. Eileen says

    October 22, 2013 at 7:54 am

    Can you substitute almond milk?

    Reply
    • Kelly Bejelly says

      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.

      Reply
      • Julia says

        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

        Reply
        • Kelly Bejelly says

          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.

          Reply
  18. vanessa says

    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!

    Reply
    • Kelly Bejelly says

      November 30, 2014 at 8:20 pm

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

      Reply
  19. Denise says

    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.

    Reply
    • Kelly Bejelly says

      December 23, 2014 at 10:16 am

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

      Reply
  20. Natasha says

    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.

    Reply
    • Kelly Bejelly says

      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.

      Reply
      • Natasha says

        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!

        Reply
        • Kelly Bejelly says

          January 8, 2015 at 8:14 pm

          Aw, thanks for letting me know Natasha!

          Reply
  21. Heidi says

    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.

    Reply
    • Kelly Bejelly says

      November 20, 2015 at 9:47 am

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

      Reply
  22. 10henjen says

    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 =)

    Reply
    • Kelly Bejelly says

      December 28, 2015 at 9:20 am

      So glad you enjoyed it hun!

      Reply
  23. Keith says

    September 21, 2016 at 7:04 am

    Can you sub all purpose flour for the coconut flour?

    Reply
    • Kelly Bejelly says

      November 13, 2016 at 4:52 pm

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

      Reply
  24. Tamsin says

    November 3, 2019 at 11:43 am

    When I first followed this recipe there was cheese listed in the ingredients. Why has it been removed? Can you remind me what cheese you used in the original recipe? Thanks

    Reply
    • Kelly Bejelly says

      December 29, 2019 at 6:58 pm

      Many users complained about the cheese so I remade it without. There was a 1/2 cup of swiss cheese.

      Reply

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