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Sweet Potato Scallops

A creamy, dreamy casserole layered with sweet potatoes, coconut milk, and aromatic herbs for a comforting side dish or main meal.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American, Comfort Food
Calories: 220

Ingredients
  

Base Ingredients
  • 2 tbsp coconut oil (or olive oil) Use organic coconut oil for sweetness, or olive oil for classic flavor.
  • 1 can coconut milk (14 oz) Look for full-fat and unsweetened for creaminess.
  • 1 sprig rosemary (or 2 tbsp dried and crushed) Fresh is best, but dried works too.
  • 2 tsp thyme leaves (fresh or dried) Opt for fresh thyme when available.
  • 2 cloves garlic (minced) Fresh minced garlic enhances flavor.
  • 1/2 tsp salt Adjust to taste.
  • 1/2 tsp pepper Use freshly cracked for best flavor.
  • 2 tbsp cornstarch Thickens the coconut milk sauce.
  • 2 sweet potatoes (peeled and sliced into 1/4") Roughly 4 cups, choose firm potatoes.
  • 1 onion (thinly sliced) Adds sweet and savory layers.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Grease a 9-inch oven-safe baking dish with coconut oil.
Making the Sauce
  1. In a medium saucepan, heat coconut milk, rosemary, garlic, thyme, salt, and pepper over medium heat until it gently boils.
  2. In a separate bowl, mix cornstarch with 1/4 cup cold water until smooth, then whisk into the boiling mixture until thickened (about 2-3 minutes).
  3. Remove from heat and discard the rosemary sprig.
Assembly and Baking
  1. In the prepared baking dish, layer sweet potato slices and onion until all ingredients are used.
  2. Pour the creamy sauce over the layered vegetables.
  3. Cover with foil and bake for 60 minutes, then remove foil and bake for an additional 15 minutes until top is golden.
  4. Let rest for 10-15 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Assemble the dish a day in advance to save time.