Scalloped Sweet Potatoes



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


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.


Approximate Nutrition Facts:

Serving size: ~1/2 cup (or 3 sq in serving)

85 Calories; 0.5 g Fat; 2 g Protein; 6 g Sugar