Scalloped Sweet Potatoes

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Last Updated on December 6, 2020


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.






Yield: 4

Scalloped Sweet Potatoes

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


  • 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


  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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40 thoughts on “Scalloped Sweet Potatoes”

  1. 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!

  2. 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.

  3. 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.

    • 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.

      • 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!

  4. 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.

  5. 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 =)

  6. 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


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