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Scalloped Sweet Potatoes

SCALLOPED SWEET POTATOES – dairy and grain free

Holiday dinners in our house usually include scalloped potatoes which we all love!! This Easter was a little different since we were testing out dairy free, grain free dishes…..and NO potatoes!! So, of course we used sweet potatoes. It turned out great!

  • Oil for greasing the pan
  • 4 large sweet potatoes, sliced thin
  • 1 onion, finely chopped
  • ¼ cup butter (could use margarine or coconut oil I think) – see later post of Why Butter is Okay
  • 2 tbs banana flour
  • 2 ½ cups chicken broth (plus more liquid if needed)
  • Salt, pepper and paprika, to taste

Directions:

  • Grease your casserole dish, then layer potatoes, onion and salt & pepper
  • In medium saucepan melt butter then stir in banana flour until well blended. Slowly whisk in chicken stock and stir consistently until it boils and thickens. Add more broth if needed.
  • Pour the sauce over the casserole and sprinkle with paprika (or spice of your choice) to taste.
  • Bake uncovered at 350 for about 45 minutes or until potatoes are tender.

Our family of 6 loved this and we ate the whole pan. I am sure leftovers would be great so next time I will certainly make more.

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