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You are here: Home / Recipes / Whole30 Scalloped Sweet Potatoes

Whole30 Scalloped Sweet Potatoes

9 Nov

Last year was the best Thanksgiving ever. I had just given birth to my son two months prior and my maternity jeans had not yet been stashed away. All those years of ‘joking’ about wearing elastic-waist pants for Thanksgiving dinner – that was my chance. You know you’ve become ridiculously uncool when you walk in wearing your maternity jeans, Tom’s shoes, and act like you’re strolling in the club with 50 Cent behind you singing,“Go shorty, it’s Turkey Day”…

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Whole30 compliant scalloped sweet potatoes - the cleanest, healthiest, most delicious scalloped dish ever!

So this year may be different. I might have to wear real clothes for the first time in 14 months. I may have have to un-button my pants when no one is watching. I may have to focus on getting my son fed before I fall face first in a pile of turkey and cranberry sauce. That kid always gets in the way of my pigging-out sessions.

Since my maternity jeans are folded and stored, I think it means I should make a healthy side dish for our Thanksgiving get-together this year. Healthy and Thanksgiving is an oxymoron, but you know I wouldn’t leave you debating between happy indulging or hungry self-control. That’s why I created THIS! Whole30 scalloped sweet potatoes. A grain-free, dairy-free, sugar-free side dish that has THE most decadent creamy layers you’ve ever shoved in your mouth.

We live thousands of miles from our families (sigh, the life of the military), so Thanksgiving with new friends has been the standard. Inevitably, there is always one or all of the following at our Thanksgiving get-togethers: the vegan, the paleo eater, and the “just give me FOOD” (usually in the form of a man) chowhound. This vegan, paleo, Whole30 scalloped sweet potatoes side dish will SATISFY THEM ALL!

A dairy-free scalloped sweet potato recipe you ask? Um yeaaaah! Only five ingredients? Double yeaaaah! You won’t believe how amazing sweet potatoes taste with a rich cinnamon date cashew cream and crunchy pecans.

Whole30 scalloped sweet potatoes. Sugar-free, dairy-free, gluten-free

The best part is, it’s ridiculously simple to make. No no, the best part is that the creamy sauce tastes like heaven. Ok, start over, the best part is this will be a hit at your Thanksgiving dinner AND you don’t have to feel bad eating it AND it makes amazing leftovers AND you’ll probably make it your signature side dish. That’s a lot of AND’s. Which means this recipe is legit.

When I created this recipe I had a nirvana moment that I’ll share with you at the end. You won’t want to miss it. So keep scrolling my friend…

To start, use a vegetable peeler to remove the skin of two large sweet potatoes, then cut them thinly (1/8” thickness). In order to get uniformity, I used the thin slice attachment on my mandoline slicer.

Now it’s time for the sauce. Soak 1/2 cup cashews in water overnight, drain and place in a blender and add 1 cup coconut milk. Go for the stuff at the top of the can for a rich cream. Then add 2 dates to the blender and 1/4 tsp cinnamon. Blend until well combined.

Coconut milk is the secret ingredient for a decadent paleo, vegan scalloped sweet potato casserole
Dairy Free scalloped sweet potatoes made with coconut milk, dates, and cinnamon

Grease the bottom of an 8×8 casserole dish (or line with parchment paper) and start to layer the sliced sweet potatoes on the bottom. Drizzle about a fourth of the cream mixture on top. Continue to layer the potatoes and the cream until you have about four layers. Drizzle the remaining cream on top then place in the oven at 350 degrees for one hour. Garnish with pecans if desired.

4-ingredient paleo and vegan scalloped sweet potatoes

You can make this dish a few hours or even a day ahead of time. Just let cool then refrigerate. When ready to serve, place back in the oven at 250 degrees for a half hour or so, just enough to warm throughout.

A delicious and healthy Thanksgiving side for vegans and paleo eaters!
Healthy Thanksgiving sides - paleo & vegan scalloped sweet potatoes

Ok as promised, here was my nirvana moment. Once I blended the cream, it took all the willpower in the world not to literally drink it straight from the measuring cup! Which can only mean one thing – it would taste amazing as a coffee creamer. So go ahead, double the recipe. Your mornings will never be the same again!

Time Saver Tip

Peel and slice the sweet potatoes ahead of time and store in an airtight center in the refrigerator. You can make the cream ahead of time and store in the refrigerator, but be sure to bring back to room temp (or warm slightly in the microwave) before you assemble the dish, as the coconut milk might solidify a bit once chilled.

Curious to try The Whole30 or eat a week’s worth of healthy, real-food meals? Check out this Whole30 meal planning guide filled prep tips, recipes, and a coinciding grocery list!

Who knew Whole30 could be so simple (and so good)?!

Print

Whole30 Scalloped Sweet Potatoes

Whole30 compliant scalloped sweet potatoes - the cleanest, healthiest, most delicious scalloped dish ever!

★★★★★

4.7 from 6 reviews

  • Author: Physical Kitchness
Scale

Ingredients

  • 2 large sweet potatoes
  • 1/2 cup raw cashews
  • 1 cup full-fat coconut milk (the cream at the top of the can)
  • 2 dates
  • 1/4 teaspoon cinnamon
  • *Optional – pecans to garnish

Instructions

  1. Cover 1/2 cup of cashews in water and let sit overnight to soften
  2. Preheat oven to 350 degrees
  3. Peel and cut the sweet potatoes into 1/8″ thick slices
  4. Add drained cashews, coconut milk, dates, and cinnamon to a blender or food processor. Blend a few minutes until creamy
  5. Layer sweet potato slices on the bottom of a greased 8×8 baking dish. Drizzle a fourth of the cream mixture on top
  6. Continue layering the sweet potato and cream mixture until you have about four layers. Top with the remaining cream
  7. Bake for one hour
  8. Let cool slightly and garnish with pecans if desired

Disclaimer: Please note that there may be some affiliate links on this page and I will earn a small commission if you purchase through those links. However, all opinions are my own. Thank you for your support.

 

Healthy Scalloped Sweet Potatoes - Only 5 Ingredients! Plus they are Whole30 approved and vegan!

 

Sweet & Decadent, Dairy-Free, Vegan Scalloped Sweet Potatoes.

 

Perfect Whole30 Thanksgiving Dish! Scalloped Sweet Potatoes made with cashew cream.

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Chrissa
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62 Comments Filed Under: Recipes, Sides, Vegan, Whole30 Tagged With: coconut milk, sweet potatoes, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Blair @ The Seasoned Mom says

    November 9, 2015 at 4:45 am

    This sounds so good! I love my mom’s scalloped potatoes, but I much prefer sweet potatoes over white. This is the perfect combo of the two!!

    Reply
    • Chrissa says

      November 9, 2015 at 3:19 pm

      My mom makes a killer scalloped sweet potato casserole too (isn’t it like a staple mom dish?) This version is so much healthier than my mom’s though!! 😉

      Reply
  2. Laurie says

    November 9, 2015 at 6:55 am

    Mm…just in time for Thanksgiving! Thank you, these look delicious. 🙂

    Reply
    • Chrissa says

      November 9, 2015 at 3:22 pm

      YES! If anyone out there is as OCD as I am about planning for major holidays, this will come in handy a few weeks before Turkey Day. Thanks Laurie!

      Reply
  3. Angela @ Eat Spin Run Repeat says

    November 9, 2015 at 7:19 am

    Ooh I LOVE this cinnamon pecan business on top – sounds amazing! I don’t think I’ve ever actually made scalloped potatoes but since I avoid dairy these ones are definitely going on my must-make list. Also, I hear you on being away from family. My dad lives in the Middle East and my mum is a 4 hour flight away, so this (Canadian) Thanksgiving was more of a ‘Friendsgiving’ than a family affair!

    Reply
    • Chrissa says

      November 9, 2015 at 3:23 pm

      WOW your family is far away Angela! I hate the distance but I do have to say, ‘Friendsgivings’ are pretty fun too. This will be a great recipe to try for your dairy-free diet! Thanks for stopping by.

      Reply
  4. Amanda - RunToTheFinish says

    November 9, 2015 at 7:34 am

    oh my gosh I love your description of how you might have to just sit back and go for the elastic this year. 🙂 The recipe looks amazeballs as well!

    ★★★★

    Reply
    • Chrissa says

      November 9, 2015 at 3:24 pm

      There is a reason why elastic was invented. I think I am that reason! 😉 Thanks Amanda!

      Reply
  5. Kat says

    November 9, 2015 at 7:54 am

    My word girlfriend – these sounds so freaking good!! Like, I can’t believe how tasty they look. I’ve actually already got my side dish picked out for Turkey Day, but I seriously might have to switch it to this! Or maybe just make this with dinner some time this week to prepare me for the upcoming Turkey feast 😉

    Reply
    • Chrissa says

      November 9, 2015 at 3:30 pm

      SERIOUSLY freaking good. The cream – Kat I wouldn’t lie to you – is amazeballs. I polished it off for lunch today. Hehehe. Let me know if you try it!

      Reply
  6. Heather with WELLFITandFED says

    November 9, 2015 at 8:46 am

    Oh. My. Word. I have been looking for a recipe to take to sister in law thanksgiving and this is it. Cannot wait to make it. Do you think it will be okay to cook it, take it and warm it up again?

    ★★★★★

    Reply
    • Chrissa says

      November 9, 2015 at 3:33 pm

      YAY! I would be so honored if you brought this delicious beauty for your Thanksgiving feast. Please keep me posted! Absolutely ok to cook it beforehand and warm again. In fact, I just finished the leftovers today! Just cover and store it in the refrigerator then when you are ready to warm it up again, I’d place it in the oven at say, 250 degrees for 20-30 minutes, until warmed throughout. Thanks Heather!

      Reply
  7. Lindsay AFM says

    November 9, 2015 at 9:22 am

    These potatoes sound fantastic!! My family would love them!

    Reply
    • Chrissa says

      November 9, 2015 at 3:34 pm

      My toddler at these UP Lindsay! Not as fast as I did, but that’s just because I don’t like to share my food 😉

      Reply
  8. Christine | Vermilion Roots says

    November 9, 2015 at 9:31 am

    This looks like a really comforting recipe. Comforting because the ingredients are so good for you! I don’t eat dairy so I am always looking for dairy-free recipes that will please everyone. This recipe is very inspiring. Thank you and congrats on your new mummyhood journey.

    Reply
    • Chrissa says

      November 9, 2015 at 3:36 pm

      Thank you Christine! I know Thanksgiving sides can be tough for those that are dairy-free. I hope you love this dish as much as my family does!

      Reply
  9. Sarah - Live Eat Learn says

    November 9, 2015 at 9:37 am

    This is so simple! I’ve been trying to experiment more with cashews and their creaminess, I’ll have to give this one a go 🙂

    Reply
    • Chrissa says

      November 9, 2015 at 8:29 pm

      Super simple but full of FLAVAAAA! Hope you love this Sarah!

      Reply
  10. Jennifer says

    November 9, 2015 at 9:49 am

    OMG I almost didn’t believe you when the post was titled Whole30… these look absolutely decadent! I’d love to make these for Thanksgiving and not tell anyone they were Whole30 and see what kind of taste test reaction they get. Thanks for sharing, definitely trying this in a few weeks!

    Reply
    • Chrissa says

      November 9, 2015 at 8:32 pm

      Oh girl you know I won’t deceive ya! For realz, you should make this and just see what people say. No one ever believes that healthy dishes can be so decadent. But this one is my friend!

      Reply
  11. Joanna says

    November 9, 2015 at 10:17 am

    Yum! I am hosting thanksgiving this year and I need all of the recipe help I can get:)

    Reply
    • Chrissa says

      November 9, 2015 at 8:34 pm

      Joanna you are a brave lady. I’ve never hosted. It’s not that cooking all that food intimidates me, it’s the ‘figuring out where everyone will sit’ kind of stuff that stresses me out! This dish is super simple and keeps well in the fridge!

      Reply
  12. Yaya says

    November 9, 2015 at 10:45 am

    This recipe sounds amazing. Minus the nuts. I have to try it

    Reply
    • Chrissa says

      November 9, 2015 at 8:36 pm

      I hope you do Yaya! Nut-less and all! 😉

      Reply
  13. Brittany says

    November 9, 2015 at 11:18 am

    This looks and sounds so good! Thanksgiving this year is at my in-laws and they are a little apprehensive about veering away from the traditional and trying new dishes, but I think I still might surprise them by bringing this dish! 😉

    Reply
    • Chrissa says

      November 9, 2015 at 8:38 pm

      TOTALLY! Key is, don’t tell anyone it’s healthy or diary-free or gluten-free. THEN when they all love it you can break the news. I love doing stuff like that. People are always so surprised! Thanks Brittany!

      Reply
  14. Taylor@Food Faith Fitness says

    November 9, 2015 at 11:58 am

    Looks like an amazing dish!!

    Reply
    • Chrissa says

      November 9, 2015 at 8:38 pm

      I KNOW you will like this one girlfriend! 🙂

      Reply
  15. Carly @ Fitliving blog says

    November 9, 2015 at 12:03 pm

    YUM! I love the addition of the cashew cream. This dish looks so yummy. Can’t wait to try!

    Reply
    • Chrissa says

      November 9, 2015 at 8:41 pm

      Looks like we are both on a cashew cream did lately. With good reason! 😉

      Reply
  16. Liz @The Clean Eating Couple says

    November 9, 2015 at 12:06 pm

    This looks AMAZING!!!! Holy yum. Can’t wait to try these 🙂

    Reply
    • Chrissa says

      November 9, 2015 at 8:44 pm

      YAY! I am not kidding when I say you may lick the cream off any plate or dish. It’s THAT good!

      Reply
  17. Kerri Olkjer says

    November 9, 2015 at 1:48 pm

    Perfect timing! Since it will just be us this year I’m doing an all Paleo Thanksgiving. Pinning this…

    Reply
    • Chrissa says

      November 9, 2015 at 8:45 pm

      NICE! I love that idea Kerri! So glad this post found ya! Keep me posted how it turns out.

      Reply
  18. Alisa @ Go Dairy Free says

    November 9, 2015 at 2:45 pm

    This dish looks amazing! I could see mixing it up with curry or other spices, too – yum!

    Reply
    • Chrissa says

      November 9, 2015 at 8:45 pm

      Oh that is a fantastic idea! Thanks for the inspiration Alisa!

      Reply
  19. Christine @ Love, Life, Surf says

    November 9, 2015 at 4:41 pm

    This looks amazing! And I love sweet potatoes. I was just looking for something different from our usual sweet potato Thanksgiving side dish.

    Reply
    • Chrissa says

      November 9, 2015 at 8:46 pm

      I’ll happily loan you this recipe to replace the ‘usual’ sweet potato side dish Christine!

      Reply
  20. Jessica @ Nutritioulicious says

    November 9, 2015 at 6:16 pm

    What an innovative dish! Love your time saving tip too – so helpful, especially when cooking for the holidays!

    Reply
    • Chrissa says

      November 9, 2015 at 8:46 pm

      Thanks Jessica. I’m all about saving every minute I can. You are right, cooking for the holidays, ESPECIALLY!

      Reply
  21. Celia at Chicago Jogger says

    November 9, 2015 at 7:48 pm

    Yum, this looks delicious and a perfectly healthy recipe for Thanksgiving! Pinning 🙂

    Reply
    • Chrissa says

      November 9, 2015 at 8:47 pm

      Thanks for the pin love Celia! xo

      Reply
  22. Renée ♥ The Good Hearted Woman says

    November 9, 2015 at 7:49 pm

    Oh my, these do look good. Of course, I love all things sweet potato, but scalloped? Yes, please!

    Reply
    • Chrissa says

      November 9, 2015 at 8:47 pm

      Oh yes, scalloped is where it’s at Renee! Thanks for stopping by. Enjoy!

      Reply
  23. The Veganista Foodie says

    November 9, 2015 at 8:58 pm

    I would have never thought to scallop sweet potatoes. Great idea.

    ★★★★★

    Reply
    • Chrissa says

      November 11, 2015 at 6:59 am

      Thanks! I hope you enjoy!

      Reply
  24. Jess @hellotofit says

    November 10, 2015 at 5:23 pm

    This is so creative! I love sweet potatoes, but for thanksgiving they’re usually in their buttery, sugary form 😛

    Reply
    • Chrissa says

      November 11, 2015 at 7:03 am

      Ditto Jess! My family used to have them with syrup and marshmallows and brown sugar. EEEEK!

      Reply
  25. Rachel says

    November 11, 2015 at 12:10 pm

    Want this on my Thanksgiving table, for sure!

    ★★★★★

    Reply
    • Chrissa says

      November 11, 2015 at 8:13 pm

      YAY! You won’t be disappointed Rachel!

      Reply
  26. shar says

    November 11, 2015 at 5:25 pm

    mmmm making these for Thanksgiving and an extra batch of “sauce” for coffee creamer!!

    ★★★★★

    Reply
    • Chrissa says

      November 11, 2015 at 8:13 pm

      That is a fantastic idea Shar. Smart, very smart.

      Reply
  27. Bethany says

    November 13, 2015 at 4:47 pm

    This looks awesome!

    Reply
    • Chrissa says

      November 14, 2015 at 9:54 pm

      It IS Bethany! Seriously! 🙂

      Reply
  28. Rachel says

    November 14, 2015 at 3:54 am

    WOW these look like straight up DESERT!! Can I eat this instead of pumpkin pie?!

    Reply
    • Chrissa says

      November 14, 2015 at 9:56 pm

      Of course you can!! Please do. You will want to drink the cream. It’s sooooo insane!

      Reply
  29. Kara says

    March 22, 2016 at 3:03 pm

    This looks delicious! About how many people would an 8 x 8 dish of these serve?

    Reply
    • Chrissa says

      March 22, 2016 at 10:30 pm

      Hi Kara – it largely depends on the serving size per person, but I would guesstimate the dish could serve around 6. Thank you for stopping by!

      Reply
  30. Lisa says

    April 3, 2016 at 6:13 am

    I made these for Easter. It was so good. Easy to make and tasted delicious. I garnished mine with walnuts instead. Needs a little bit more cashew cream though. Not a whole other batch, but maybe 1/4 more.
    Thanks for the recipe 🙂

    ★★★★

    Reply
    • Chrissa says

      April 3, 2016 at 12:38 pm

      Hi Lisa – thanks SO much for the feedback. I’ll have to make this again and adjust. Glad it was a hit!

      Reply
  31. Monique says

    November 24, 2016 at 8:44 am

    I just made this dish for the second time and its still just as delicious to me outside of whole30! This time I put some of the sauce in my coffee ❤

    Reply
    • Chrissa says

      November 25, 2016 at 1:55 pm

      YAY HAPPY DANCE! Thanks for the awesome feedback Monique. So glad you loved it!

      Reply

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