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
Want even more sweet potato goodness? Check out Sweet Potato Mushroom Skillet, Sweet Potato Salmon Frittata, or Sweet Potato Quinoa Chickpea Salad
Sweet Potato Scallop
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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?
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.
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?
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!
Great idea for scalloped potatoes, Colleen! I can imagine how delicious the coconut milk and sweet potato combo would be. Mmmmm….
Thanks Terri! It’s such a delicious combo. I can’t wait to make it again for Easter!
Omg!!! Such a delicious, crowd-pleasing twist on a classic. Thanks for this delicious recipe, perfect for rounding out a family dinner 🙂
Hi Sabrina, you’re very welcome! It really is a delicious twist. 🙂
This is a great recipe Colleen! I’m always looking for new ways to prepare sweet potatoes. Scalloped potatoes are usually a crowd pleaser, so I know this side dish would be a hit at our next family gathering!
I think you & your family will love this dish, Leanne!
One of my all time favorite comfort foods – I love your spin on it with the sweet potatoes. I’m thinking this is the perfect dish to make for Easter dinner this year! Pinning!
Hi Jo! This really is perfect for Easter dinner. Enjoy!
Sweet Potatoes! Yes! What a fabulous idea! I’m definitely adding these to our dinner menu next week!
Neli, you are going to love these sweet potatoes! Enjoy.
Looks so delicious and perfect as a comforting dinner!
Thanks, Natalie. This is, definitely a delicious dish!
These look amazing – I love sweet potatoes! I never thought about the similarities and differences between the two kinds of tasty potato dishes. Call these au gratin or scalloped, they are delicious!
Beth, I agree, no matter what you call them, these potatoes are yummy!
Have made potatoes au gratin with regular white potatoes but never with sweet potatoes what a great idea. I bet the sweetness of the sweet potatoes makes this side dish an excellent option.
Hi Adriana! Potatoes au gratin are really delicious, too, but this sweet potato scallop is a little different, and definitely delicious!
I love scalloped potatoes, definitely have to try sweet potatoes! My little one would love this, and I really like the idea of coconut milk!
Hi Mikayla. Little ones really seem to love sweet potatoes, don’t they? The coconut milk really is perfect with them, too. Enjoy!
Oh wow! I love scalloped potatoes but never thought to make them with sweet potatoes! Brilliant – seriously, can’t wait to try this!
Hi Lauren! I hope you love them as much as we do! Enjoy.
When I make scallop potato, I think I usually use cream. But after seeing your recipe and photos, I really want to grab some sweet potato and a can of coconut milk and make this ASAP.
Hi Anita! Like you, I usually use cream for scalloped potatoes, and you could use it in this recipe, too. But I love the combination of coconut milk and sweet potatoes. I hope you do, too. Enjoy!
I’m loving this spin on the traditional scallop potatoes. The coconut milk is such a great idea. I can’t wait to make this for my family!
Hi Kelly, I hope you & your family love it!
garlic and rosemary infused coconut broth sounds absolutely HEAVENLY. (PS, loving the etymology lesson on scalloped potatoes!)
Hi Morgan! These are delicious, I hope you give them a try. And thanks for appreciating my research, haha.
It was so good! Really comforting!
Hi Toni! I’m so glad you loved these, thank you for coming back to let me know!
I love scalloped potatoes, but I have never made them with sweet potatoes before. This looks great!
Hi Dannii, we love the regular scalloped potatoes, too. These ones are different, but really delicious!
This looks great! I will prepare it for my children……..Thanks for sharingÂ
Thanks, Maria! I hope your children (and you) enjoy as much as we did!