Paleo Scalloped Sweet Potatoes

Hi everyone, Natalia here - one of HEAL's Holistic Nutritionists. I have such fond memories of my mom's scalloped potatoes. It's one of those comfort foods that I think of from time to time and get a major craving for them. The funny thing is, when I asked my mom for the recipe she confessed she makes it up every time (a true cook!). With Easter being just a few days away I thought these would make for a perfect side dish.

Being someone who now eats very little dairy, I've been dreaming up ways to make a [mostly] dairy-free version. And because I love sweet potatoes so much I thought I would give it a shot with them instead.

This recipe is actually pretty versatile. It would work with regular boiling potatoes instead of sweet potatoes, you just may need to parboil them for another minute or two and bake for another 5 minutes. If you are vegan or lactose intolerant they can be made completely dairy-free by omitting the butter or using a vegan butter, or you could try with a little bit of olive oil. I personally think ghee or grass-fed butter provide the best results. Lastly, you can omit the onions or use bacon instead or use bacon in addition to the onions.


Prep Time:

10 minutes

Cook Time:

40 minutes

Total Time:

50 minutes




  • 2 medium sweet potatoes
  • 1 TBSP olive oil
  • 1 small white onion, thinly sliced
  • 2 TBSP gluten-free all purpose flour
  • 4 TBSP grass-fed butter or ghee (omit if vegan or use vegan butter)
  • 2 TBSP nutritional yeast
  • ½ cup full fat coconut milk
  • ¼ cup Vegetable stock (can sub for almond milk or chicken stock)
  • 1 TSP salt
  • 1/2 TSP paprika


  1. Preheat oven to 350 & start boiling a pot of water for the potatoes.
  2. Thinly slice the potatoes.
  3. Lightly grease an 8x8 baking dish or pie pan with olive oil.
  4. Boil the potatoes for 7 minutes.
  5. Drain the potatoes & place them the baking dish in 3 layers. Between each layer of potatoes sprinkle (in the following order): onions, flour, small drops of butter (cold), nutritional yeast. Save 1 TSP of nutritional yeast and don't put anything on the top and final layer.
  6. In a small sauce pan heat the coconut milk, vegetable broth, sea salt and paprika.
  7. Sprinkle the top of the layered potatoes with the last teaspoon of nutritional yeast and pour the coconut milk mixture over the potatoes. Bake about 30 minutes, testing for tenderness with a fork. To make the top layer more crispy you can broil for another 3 minutes.

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