Description
This Healthy Scalloped Sweet Potato Casserole is a dairy-free, plant-based twist on a classic comfort food. Featuring layers of thinly sliced white and orange sweet potatoes baked in a creamy sauce made with roasted garlic, coconut and almond milk, and thickened with tapioca starch, this dish offers a rich, flavorful, and wholesome alternative. Topped with crunchy pecans and fresh thyme, it’s perfect for a nutritious family dinner or holiday side.
Ingredients
Scale
Main Ingredients
- 1 head elephant garlic
- 2 tablespoons olive oil (plus additional for roasting garlic)
- 1 cup onion, finely chopped
- 1 cup full-fat coconut milk
- 1 tablespoon full-fat coconut milk (divided)
- 1 cup unsweetened plain almond milk
- 1 tablespoon unsweetened plain almond milk (divided)
- 1 1/2 tablespoons tapioca starch
- 1/4 cup dairy-free cream cheese (optional, omit for Paleo or Whole30)
- 1 teaspoon sea salt
- 1 teaspoon fresh thyme leaves (plus additional for garnish)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 pound white sweet potatoes, thinly sliced (about 1 very large potato)
- 1 pound orange sweet potatoes, thinly sliced (about 1 very large potato)
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 400℉. Prepare by placing two squares of foil on top of each other, shiny side up, in your prep area.
- Roast Garlic: Cut off the top of the garlic head to expose the cloves. Remove any large pieces of papery peel but do not peel the entire head. Drizzle with olive oil and rub it around the head thoroughly. Wrap the garlic tightly in foil to create a sealed packet. Place in the oven and roast for about 45 minutes until garlic is tender.
- Chop Roasted Garlic: Once roasted, squeeze each clove out of the skin and finely chop. Reduce the oven temperature to 350℉.
- Cook Onion: Heat 2 tablespoons of olive oil in a very large, oven-safe frying pan over medium-high heat. Add the finely chopped onion and cook until golden brown and soft, about 5 minutes.
- Boil Milk Mixture: Add 1 cup of coconut milk and 1 cup of almond milk to the pan and bring to a boil. While waiting, whisk together the remaining 1 tablespoon coconut milk, 1 tablespoon almond milk, and tapioca starch in a small bowl until smooth.
- Thicken Sauce: Once the milk mixture is boiling, whisk in the tapioca starch mixture continuously to avoid clumping. Boil for 2 minutes while stirring constantly until the sauce thickens.
- Season Sauce: Lower the heat to medium. Stir in dairy-free cream cheese, sea salt, fresh thyme leaves, ground nutmeg, black pepper, and the chopped roasted garlic. Continue cooking and stirring frequently for 5-6 minutes until the sauce thickens further and the cream cheese melts.
- Layer Potatoes: For skillet serving, add thinly sliced sweet potatoes into the frying pan, stirring to coat them well with sauce, then arrange in flat, even layers. For casserole serving, lightly grease a casserole dish, layer half the sweet potatoes, pour half the sauce on top, then repeat layers.
- Bake Casserole: Cover the pan or dish with foil and bake at 350℉ for 30 minutes. Remove foil, press potatoes gently into the sauce to submerge, then sprinkle chopped pecans evenly on top. Bake uncovered for an additional 30-40 minutes until potatoes are fork tender and the top is golden brown. For an extra crispy top, broil on high for 3-4 minutes at the end.
- Rest and Serve: Let the casserole stand at room temperature for 10 minutes. Garnish with more fresh thyme leaves and serve warm for a flavorful, hearty side dish.
Notes
- Use elephant garlic for a milder, sweeter roasted garlic flavor.
- Thinly slicing the sweet potatoes ensures even cooking and layers that meld beautifully with the sauce.
- Dairy-free cream cheese can be omitted for Paleo or Whole30 diets without greatly affecting texture.
- Tapioca starch is essential for thickening the sauce and giving it a creamy texture without flour or cornstarch.
- For a nuttier flavor, toast the pecans lightly before adding them on top.
- This casserole can be prepared a day ahead; refrigerate and bake just before serving.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped sweet potatoes, dairy-free casserole, healthy sweet potato recipe, roasted garlic, plant-based casserole, gluten free side dish, vegan alternative scalloped potatoes
