Sweet 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