Are you looking for a new signature side dish? This Sweet Scalloped Potato is a recipe I developed for my cookbook Eat Alberta First. We had a showstopper Berbon Glazed Ham recipe in the cookbook. That juicy ham pairs very well with scrumptious sides like Never the Same Way Twice Coleslaw and Hot Pepper Cornbread. But for the potato side, I wanted something a little different. I thought of the homey milk-based scalloped potatoes I grew up with. As much as I loved those flavours, I wanted to bring that dish into the new millennium.
I love sweet potatoes and I’ve been to India 10 times. So, I thought, why not swap coconut milk and nutmeg for the usual scalded milk and salt and pepper?
The switch up works beautifully. Everyone enjoys this dish and if you have a few vegans at your gathering, it makes them especially happy. Enjoy this dish with your Easter Ham or anytime of year. My Mom has started taking it to potlucks and is thrilled with the reviews she gets. She’s 84 and still trying new things. Maybe you will too?
I hope this tasty Sweet Scalloped Potato dish helps you savour it all.™
PrintSweet Scalloped Potatoes
Enjoy these Sweet Scalloped Potatoes with Berbon Glazed Ham or any pork or poultry dish with a side of Never the Same Way Twice Coleslaw and Sweet Sourdough Biscuits or Hot Pepper Cornbread.
- Total Time: 60 minutes
- Yield: 6 servings
- Category: side dishes
- Method: baking
- Cuisine: Canadian
Ingredients
Coconut oil to coat the baking dish
4 cups thinly sliced sweet potatoes or yams (about 1½ lbs, try to find ones with consistent diameter)
1 onion, sliced in thin wedges
½ – 1 (14 ounce – 396 mL) can coconut milk
Nutmeg, grated – to taste
Salt and pepper – to taste
Instructions
- Preheat the oven to 425℉ and coat a baking dish with coconut oil.
- Arrange the sliced potatoes standing up in rows or concentric circles in the dish.
- Place the onion slices around the perimeter of the dish or tuck them in between the potatoes as you like.
- Pour the coconut milk over the potatoes and onions, grate the nutmeg using a microplane over the dish, and sprinkle with salt and pepper to taste.
- Bake on the middle rack for 30 minutes, gently press down on the contents to fully submerge them in the coconut milk and bake for 20 to 25 minutes more until the potatoes are fork tender and the top bits sticking out of the milk are crispy.
Keywords: Sweet Scalloped Potatoes
