Sweet Potato Scallop is a tasty change-up from regular scalloped potatoes. Don’t get me wrong, I do love scalloped potatoes (doesn’t everyone?), but I also love sweet potatoes, and I couldn’t help but think that they too, would be delicious as a scallop. And they are very delicious. This sweet potato scallop is as creamy, tasty and satisfying as the usual scalloped potatoes. It is, however, much lighter and packed with nutrients. And it’s non-dairy and gluten-free, too.
Why Are They Called “Scalloped” Potatoes?
Did you ever wonder where scalloped potatoes get their name? I did too, so I looked it up. And sorry, because, basically, nobody really knows. The best guess is that “scallop” comes from an old English word, “collop”, which meant thick slices of meat, which then grew to include thick slices of anything. So, thick slices of potato became scolloped potatoes.
What is the Difference Between Scalloped and Au Gratin?
This was an easier question to find an answer for. Scalloped potatoes don’t have cheese, but have a buttered breadcrumb topping. Au Gratin potatoes have cheese. However, the distinction is pretty blurry, because many cooks use both breadcrumbs and cheese, and the two names have become interchangeable. In other words, call them whatever you like. Check out this article if you need more clarity on the difference: What’s the difference between scalloped & au gratin potatoes?.
Sweet Potatoes Make a Delicious Scallop
The sweet potatoes and the onions in this recipe, bake up into a deliciously creamy, garlic and rosemary-infused coconut broth, which thickens up and turns this dish into pure delicious. It’s a very different dish than a regular potato scallop, but, just as good.
Coconut Milk & Sweet Potatoes = Delicious
There’s just something about these two ingredients; coconut milk, and sweet potatoes, that is just flavour magic. I love it every time that I combine them, like with this Sweet Potato Chickpea Curry
Sweet Potato Scallop
- 1 tbsp coconut oil or olive oil
- 1 can coconut milk 14 oz
- 1 rosemary sprig or 2 tbsp dried and crushed
- 2 tsp thyme leaves fresh or dried
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp cornstarch
- 2 sweet potatoes peeled and sliced into 1/4", 4 cups
- 1 onion thinly sliced
- Pre-heat oven to 400° Lightly grease a 9" oven-safe baking dish with the coconut oil.
- In a saucepan, over medium heat combine coconut milk, rosemary, garlic, thyme., salt & pepper. Bring to a boil, whisking.
- Make a slurry by combining the cornstarch with 1/4 cup cold water and whisk until smooth, or shake in a small jar with a lid.
- Whisk the cornstarch slurry into the coconut milk, bringing back to a boil, continuing to whisk until smooth and thickened. Remove from heat and remove rosemary sprig.
- In the prepared baking dish, layer sweet potato slices, then onion slices, continuing until done.
- Pour the garlic & herb-infused coconut milk evenly over the casserole.
- cover with foil, and allow to bake 60 minutes
- remove foil and bake another 15 minutes.
- Remove from oven and allow to rest 10-15 minutes before serving.