After you’ve gone paleo, you may find yourself trying to come up with creative uses of the paleo-friendly fringe foods. I consider sweet potatoes to be one of these fringe foods. They’re technically paleo, but because of their high starch content, should be eaten in moderation if you’re trying to lean out or lose weight. That being said, they’re a great carbohydrate to eat post workout. They can provide wonderful nutrients and quality carbs when your body wants them most.

I get a lot of joy in taking homemade classics and transforming them into a healthier (and most times, tastier) alternative. Inspired by my mother’s sinfully delicious scalloped potatoes dish, this sweet potato based dish will knock your socks off.

This dish only calls for 4 ingredients and is insanely simple to make. I like to leave the skin on for extra fiber (and because it means I don’t have to skin the potatoes – one of my least favorite kitchen duties). Remember to buy organic if you leave the skins on.

Enjoy!

Scalloped Sweet Potatoes

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Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

5 from 1 vote
By Cassy
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 9 adult servings
I get a lot of joy in taking homemade classics and transforming them into a healthier (and most times, tastier) alternative. Inspired by my mother’s sinfully delicious scalloped potatoes dish, this sweet potato based dish will knock your socks off.

Ingredients  

  • 2 large sweet potatoes about 4 cups sliced
  • 1 cup unsweetened coconut milk
  • 3 teaspoons sea or kosher salt
  • 3 teaspoons cracked black pepper

Instructions 

  • Preheat your oven to 350 F.
  • Scrub the potatoes clean and pat dry.
  • Slice the potatoes into about 1/8th inch thick discs.
  • Line a 9” x 9” x 3” baking dish with one layer of the potatoes.
  • Pour about 1 Tbl of the coconut milk on the sweet potatoes.
  • Sprinkle with a pinch of salt and pepper.
  • Proceed to the next layer and repeat.
  • Keep making layers with the coconut milk, salt, and pepper until all your sweet potato discs are used up.
  • Cover and bake at 350 F for 1 hour.
  • Cut each serving into 3” square pieces.
  • Enjoy!

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 36mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7131IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Additional Info

Course: Side Dish
Cuisine: American
Servings: 9 adult servings
Calories: 107
Keyword: paleo sweet potatoes, scalloped sweet potatoes

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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5 Comments

  1. I made this and think it is good enough for special event family dinners like Thanksgiving.

  2. I used almond milk instead of coconut milk, and used cayenne pepper and cinnamon in place of cracked pepper. It was delicious!

    1. Sounds so tasty!! Thank you for posting your modification! I’ll give those ingredients a try next time I make this 🙂