Scalloped Sweet Potatoes
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.
Servings: 9 adult servings
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