Healthy Scalloped Sweet Potato Casserole

When I think of comfort food, the first thing that comes to mind is a warm, satisfying dish like Healthy Scalloped Sweet Potato Casserole. It’s a dish that’s perfect for cozy family gatherings, especially during fall when the sweet potatoes are at their best. I remember the first time I made this casserole; the aroma of roasted garlic and spices wafted through my kitchen, drawing my family in like moths to a flame. This isn’t just food; it’s a way to bring everyone together at the dinner table.

The creamy layers of sweet potatoes, infused with flavors of thyme and nutmeg, create a dish that feels indulgent yet healthy. I love how the sweet potatoes provide natural sweetness, making this casserole a perfect balance between comfort and nourishment. It’s become a staple at our Thanksgiving table, and every bite reminds me of family traditions and warm memories.

What I adore about this Healthy Scalloped Sweet Potato Casserole is its versatility. You can easily modify it to suit your dietary needs while still keeping the flavor profile intact. Whether you’re hosting a festive gathering or simply enjoying a quiet family dinner, this dish is sure to impress. It’s the kind of recipe that warms your heart and fills your belly, making it a favorite in our household.

Ingredients Overview for Healthy Scalloped Sweet Potato Casserole

The ingredients for this Healthy Scalloped Sweet Potato Casserole are not just about taste; they also tell a story about nutrition and comfort. Each component plays a crucial role in creating a dish that is both hearty and wholesome. The star players here are the sweet potatoes, which add natural sweetness and a vibrant color, while the roasted garlic and onion bring depth and rich flavor.

• 1 head garlic – Roasting garlic enhances its sweetness and mellows out the sharpness, providing a delightful base flavor.
• 2 tablespoons olive oil – For sautéing and adding richness to the dish.
• 1 cup onion – Chopped finely to add savory depth.
• 1 cup + 1 tablespoon full-fat coconut milk – This adds creaminess and a hint of sweetness.
• 1 cup + 1 tablespoon unsweetened plain almond milk – A lighter alternative to dairy milk, enhancing the creaminess.
• 1½ tablespoons tapioca starch – Used as a thickener for the creamy sauce.
• ¼ cup dairy-free cream cheese – Adds creaminess; can be omitted for a lighter version.
• 1 teaspoon sea salt – To enhance all flavors in the dish.
• 1 teaspoon fresh thyme leaves – A fragrant herb that adds a fresh flavor.
• ¼ teaspoon ground nutmeg – Adds warmth and depth, enhancing the sweetness.
• ¼ teaspoon black pepper – To give a subtle heat.
• 1 pound white sweet potatoes – Thinly sliced, about 1 large potato, providing sweetness.
• 1 pound orange sweet potatoes – Thinly sliced, about 1 large potato, adding color and flavor.
• ½ cup pecans – Chopped for a crunchy topping.

Making This Healthy Scalloped Sweet Potato Casserole

Ready to create a dish that will impress everyone? Making Healthy Scalloped Sweet Potato Casserole is a delightful journey of flavors and textures. Follow these steps to bring your casserole to life.

1. Preheat your oven to 400℉. In your prepping area, place two squares of foil on top of each other, shiny side up. This will help in roasting the garlic.
2. Cut off the top of the head of garlic so that the tops of the cloves are exposed. Remove any large pieces of papery peel, but don’t peel it entirely. Drizzle the head with a little bit of olive oil and rub it all around the head. Wrap the head with foil, folding the sides to seal like a packet, and place it into the oven. Roast until the garlic is tender, which should take about 45 minutes.
3. Once the garlic is roasted, squeeze each clove out of its skin and finely chop it. Reduce the oven temperature to 350℉.
4. In a very large, oven-safe frying pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the onion until golden brown and soft, which should take about 5 minutes.
5. Add 1 cup of coconut milk and 1 cup of almond milk to the frying pan and bring to a boil. While waiting for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1½ tablespoons of tapioca starch in a small bowl until smooth.
6. Once the milk mixture boils, whisk in the tapioca starch mixture, stirring constantly so it doesn’t clump. Boil for 2 minutes while stirring continuously.
7. Reduce the heat to medium, then add the dairy-free cream cheese, sea salt, thyme, nutmeg, black pepper, and chopped roasted garlic. Cook the sauce for an additional 5-6 minutes, until it thickens and the cream cheese has melted, stirring frequently.
8. To assemble, add the thinly sliced sweet potatoes to the pan. Stir them around in the mixture to coat. Arrange the potatoes with a spoon until they form flat layers.
9. Layer half the potatoes in a lightly-greased casserole dish, pour half of the thickened sauce over them, and then repeat until all potatoes and sauce are finished.
10. Cover with foil and bake for 30 minutes. After that, uncover the pan, press the potatoes down to completely submerge them in the sauce, and sprinkle the pecans over the top. Cook for an additional 30 to 40 minutes, until the potatoes are fork-tender and the top is browned.
11. If you want a crispy top layer, turn your oven to high broil and broil the potatoes for the last 3 to 4 minutes of cooking to darken the top.
12. Let the potatoes stand for 10 minutes at room temperature. Sprinkle with more thyme to garnish, then serve.

Tips and Tricks about Healthy Scalloped Sweet Potato Casserole

Cooking is an art, and like any good artist, you need your tools and tips to create the perfect masterpiece. Here are some essential tips for making the best Healthy Scalloped Sweet Potato Casserole.

• Storage: Keep leftovers in an airtight container in the fridge for up to four days. This dish holds up well and gets better with time!
• Freezing: You can freeze this casserole before baking. Just thaw it in the fridge overnight before cooking.
• Pairing: This casserole pairs wonderfully with a light salad or grilled veggies for a complete meal.
• Ingredient Freshness: For the best flavor, use fresh ingredients, especially the sweet potatoes and garlic.
• Serving Size: This dish serves well as a side for up to nine people, making it perfect for gatherings.

Side Dish Ideas for Healthy Scalloped Sweet Potato Casserole

When serving your Healthy Scalloped Sweet Potato Casserole, consider these delightful side dish ideas:

• Grilled Vegetables: A mix of seasonal vegetables like zucchini, bell peppers, and asparagus can provide a fresh contrast.
• Green Salad: A simple green salad with a light vinaigrette complements the richness of the casserole.
• Quinoa or Rice: Serve alongside quinoa or brown rice to add a healthy grain element to your meal.
• Holiday Feasts: This casserole is a fantastic addition to Thanksgiving dinners, serving well alongside turkey and stuffing.
• Seasonal Occasions: Perfect for fall gatherings, it brings warmth and comfort to any occasion.
• Easy Lunches: This dish can also work as a hearty lunch option. Just reheat, and you’re good to go!

FAQ

Conclusion

The Healthy Scalloped Sweet Potato Casserole is a dish that combines comfort and nutrition beautifully, making it a special addition to any meal. I encourage you to try making it for your next family dinner or holiday celebration. It’s not just a recipe; it’s a way to create lasting memories around the table with your loved ones.

Healthy Scalloped Sweet Potato Casserole

The ultimate comfort food, Healthy Scalloped Sweet Potato Casserole is creamy, satisfying, and easy to make! Bursting with flavors of roasted garlic, sweet potatoes, and fresh herbs, it’s the perfect side dish for any gathering. Make it tonight and fill your home with warmth!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 9 servings

Course: Side Dishes

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 head garlic
• 2 tablespoons olive oil Plus additional for roasting the garlic
• 1 cup onion finely chopped
• 1 cup full-fat coconut milk divided
• 1 cup unsweetened plain almond milk divided
• 1.5 tablespoons tapioca starch
• 0.25 cup dairy-free cream cheese omit for Paleo or Whole30 diets
• 1 teaspoon sea salt
• 1 teaspoon fresh thyme leaves plus additional for garnish
• 0.25 teaspoon ground nutmeg
• 0.25 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)
• 0.5 cup pecans roughly chopped

Equipment

• Large Pot
• Skillet
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 400℉. In your prepping area, place two squares of foil on top of each other, shiny side up.
2. Cut off the top of the head of garlic so that the tops of the cloves are exposed. Remove any large pieces of papery peel, but don’t peel it entirely. Drizzle the head with a little bit of olive oil and rub it all around the head. Wrap the head with foil, folding the sides to seal like a packet, and place it into the oven. Roast until the garlic is tender, which should take about 45 minutes.
3. Once the garlic is roasted, squeeze each clove out of its skin and finely chop it. Reduce the oven temperature to 350℉.
4. In a very large, oven-safe frying pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the onion until golden brown and soft, which should take about 5 minutes.
5. Add 1 cup of coconut milk and 1 cup of almond milk to the frying pan and bring to a boil. While waiting for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk, and 1½ tablespoons of tapioca starch in a small bowl until smooth.
6. Once the milk mixture boils, whisk in the tapioca starch mixture, stirring constantly so it doesn’t clump. Boil for 2 minutes while stirring continuously.
7. Reduce the heat to medium, then add the dairy-free cream cheese, sea salt, thyme, nutmeg, black pepper, and chopped roasted garlic. Cook the sauce for an additional 5-6 minutes, until it thickens and the cream cheese has melted, stirring frequently.
8. To assemble, add the thinly sliced sweet potatoes to the pan. Stir them around in the mixture to coat. Arrange the potatoes with a spoon until they form flat layers.
9. Layer half the potatoes in a lightly-greased casserole dish, pour half of the thickened sauce over them, and then repeat until all potatoes and sauce are finished.
10. Cover with foil and bake for 30 minutes. After that, uncover the pan, press the potatoes down to completely submerge them in the sauce, and sprinkle the pecans over the top. Cook for an additional 30 to 40 minutes, until the potatoes are fork-tender and the top is browned.
11. If you want a crispy top layer, turn your oven to high broil and broil the potatoes for the last 3 to 4 minutes of cooking to darken the top.
12. Let the potatoes stand for 10 minutes at room temperature. Sprinkle with more thyme to garnish, then serve.

Notes

• Storage: Keep leftovers in an airtight container in the fridge for up to four days. This dish holds up well and gets better with time!
• Freezing: You can freeze this casserole before baking. Just thaw it in the fridge overnight before cooking.
• Pairing: This casserole pairs wonderfully with a light salad or grilled veggies for a complete meal.
• Ingredient Freshness: For the best flavor, use fresh ingredients, especially the sweet potatoes and garlic.
• Serving Size: This dish serves well as a side for up to nine people, making it perfect for gatherings.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.