Sweet Potato Scallop

Sweet Potato Scallop

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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.

A pot of food on a table


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.


A pot of cooked sweet 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 Potato Scallop


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.

Sweet Potato Scallop

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

Want even more sweet potato goodness? Check out Sweet Potato Mushroom SkilletSweet Potato Salmon Frittata, or Sweet Potato Quinoa Chickpea Salad


A pot of sweet potatoes, with a plate of sweet potatoes and a fork


Sweet Potato Scallop

Sweet Potato Scallop

Sweet Potatoes and onions are baked in a garlic and rosemary-infused coconut broth to creamy, delicious perfection in this delightful side dish.
4.83 from 28 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Canadian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 302kcal


  • 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.


Full fat coconut milk works best for this recipe. Use both the coconut cream and the coconut water, which will be separated in the can. The two will combine easily as they are heated and whisked.


Serving: 1g | Calories: 302kcal | Carbohydrates: 22g | Protein: 3g | Fat: 23g | Saturated Fat: 21g | Sodium: 340mg | Potassium: 469mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9240IU | Vitamin C: 5.7mg | Calcium: 46mg | Iron: 3.7mg
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Sweet Potato Scallop

36 thoughts on “Sweet Potato Scallop

  1. Hi Colleen,
    These are absolutely delicious! I am making them now and making an extra batch to freeze. I was planning to bake them almost fully and then freeze them. I assume they will freeze well? Have you frozen them?

    1. Hi Tanya, I’m so happy that you loved this recipe, Thanks so much for letting me know. I haven’t frozen this particular recipe, but I have frozen curries with the same two main ingredients: sweet potatoes and coconut milk. They did freeze very well, so I think this recipe will also freeze well.

  2. I would like to make this but quadruple the recipe to take to a church picnic. Should I still count on 60 minutes to cook or add more time?

    1. Hi Michelle! I think if you quadruple the recipe, it would depend on how big are your pans and how many pans your are using. I would use the 60 minutes as a guideline, but keep checking every ten minutes for tenderness of the sweet potatoes. I would love to hear back about how it turns out!

  3. Great idea for scalloped potatoes, Colleen! I can imagine how delicious the coconut milk and sweet potato combo would be. Mmmmm….

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