Scalloped Sweet Potatoes

• 2 cloves garlic
• 1 yellow onion, chopped
• 1 T. Olive oil
• 2 tsp dried thyme
• 1 cup unsweetened almond milk
• 1 can coconut milk (low-fat is ok to use)
• 2 large sweet potatoes
• 5 small red potatoes (can substitute another sweet potato instead)
1. Preheat oven to 350
2. Slice potatoes thinly and set aside
3. Place onion and garlic in a pan and sauté until softened, one soft add in thyme and remove from heat
4. Combine coconut milk and almond milk until mixed well.
5. Layer 1/3 of the potatoes in a sprayed dish and season with salt and pepper, and some of the onions. Continue layering w/remaining onions and potatoes. Pour almond milk mixture over top and bake for 40 minutes.
6. After 40 minutes, increase temp to 425 and bake for 10-15 to crisp the tops of the potatoes.

Scalloped Sweet Potatoes

Print Friendly



Speak Your Mind