Gluten Free Scalloped Sweet Potatoes

Course Dinner, gluten/dairy free, Side Dish

Cuisine American

Keyword #sweet potatoes

Prep Time 15

Cook Time 45

Total Time 1 20

Servings servings

Calories 224kcal

Ingredients

2 Sweet Potatoes organic
1/4 Yellow Onion thinly sliced
2 tbsps Coconut Oil organic
1/4 cup Almond Flour
1 1/2 cups Coconut Milk organic
1 1/2 tsps Garlic Powder
1 tbsp Thyme stems removed
3/4 tsp Sea Salt
2/3 cup Pumpkin Pureed

Instructions

Preheat oven to 400.
Peel and slice sweet potatoes to approximately 1/8-inch thick or use a mandoline. Thinly slice the onions and set aside.
Grease baking dish with a bit of coconut oil. (Note: I use a 9x9 baking dish for 6 servings.)
Create overlapping layers of the sweet potato slices in the dish and sprinkle the onions between each layer. Continue until all sweet potato and onion are used up.
In a saucepan, heat coconut oil on medium heat. When melted, add almond flour and whisk for 1-2 min.
Add coconut milk, pumpkin, garlic powder, thyme & salt. Whisk until combined and warm, about 5 minutes.
Pour the sauce over the sweet potatoes. Top with any leftover sprigs of thyme or a dash of dried thyme.
Bake 40-45 minutes, uncovered, until sweet potatoes are cooked through. Enjoy!

Notes

Optional:

More Protein

Add pureed chickpeas to the sauce, or top with diced chicken.

Make it Spicy

Add chili flakes or cayenne pepper.

Make Veggies

Add layers of spinach and mushrooms.

[click_to_tweet tweet="Scalloped Sweet Potatoes! #glutenfree #dairyfree #hashimotos #thyroid #nutrition" quote="A healthy new twist on an old favorite & thyroid-friendly!" theme="style3"]

Nutrition