Servings: 12 servings
Paleo Scalloped Sweet Potatoes
Paleo Scalloped Sweet Potatoes made lactose-free and vegetarian. A healthy holiday side dish for any type of feast
Ingredients
- 1 Tbsp avocado oil
- 1 medium onion chopped*
- 5 cloves garlic minced*
- 1 large head cauliflower chopped into florets
- 1 cup vegetable broth or chicken broth
- 1/4 cup ghee or grass-fed butter**
- 1/4 tsp ground nutmeg
- 2 tsp sea salt
- 3 sprigs fresh thyme
- 3 large sweet potatoes about 3.25 pounds
Instructions
- Heat the oil in a medium-sized skillet over medium heat. Add the chopped onion and saute, stirring occasionally, until onion is transluscent, about 8 minutes. Add the chopped garlic and continue sauteing another 3 minutes.
- While the onion is sauteeing, steam the cauliflower for 8 minutes, or until it's nice and tender. Drain the cauliflower and transfer it to a blender along with the sauteed onion and garlic.
- Add the broth, ghee, nutmeg, sea salt, and thyme to the blender and blend until completely creamy.
- Preheat the oven to 400 degrees F and lightly oil a large (9" x 13") casserole dish.
- Slice the sweet potatoes into thin rounds (about 1/8-inch thick).
- Layer 1/3 of the sweet potato slices in the casserole dish and pour in 1/3 of the sauce. Spread the sauce evenly over the sweet potato slices. Repeat for remaining sweet potatoes and sauce.
- Cover casserole dish with foil. Place casserole dish on the center rack of the preheated oven and bake for 40 minutes. Remove foil and bake another 30 to 40 minutes, or until sauce is bubbly and sweet potatoes are cooked through.
- Allow casserole to rest 15 minutes before slicing and serving.
Notes
*Omit the onion and garlic for Low-FODMAP and add 2 Tbsp cider vinegar
**Replace chicken broth with vegetable broth and replace ghee with avocado oil or vegan butter spread to make recipe vegan.to make recipe vegan
Nutrition
Serving: 1of 12, Calories: 174kcal, Carbohydrates: 27g, Protein: 3g, Fat: 6g, Fiber: 6g, Sugar: 6g