Whole30 Scalloped Sweet Potatoes
- 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
- Cover 1/2 cup of cashews in water and let sit overnight to soften
- Preheat oven to 350 degrees
- Peel and cut the sweet potatoes into 1/8″ thick slices
- Add drained cashews, coconut milk, dates, and cinnamon to a blender or food processor. Blend a few minutes until creamy
- Layer sweet potato slices on the bottom of a greased 8×8 baking dish. Drizzle a fourth of the cream mixture on top
- Continue layering the sweet potato and cream mixture until you have about four layers. Top with the remaining cream
- Bake for one hour
- Let cool slightly and garnish with pecans if desired