Scalloped Sweet Potatoes

Name: Scalloped Sweet Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: 2 large sweet potatoes, sliced thin; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup dairy-free butter (Miyoko's is my favorite) or avocado oil; 6 garlic cloves, minced; 2 tbsp fresh sage, finely chopped; 1 tbsp arrowroot powder; 1 tsp sea salt and black pepper; 2 stalks green onion, diced

Dairy-free • Gluten-free • Vegan

Scalloped Sweet Potatoes

These scalloped sweet potatoes are creamy, garlicky, and layered with fresh sage — the kind of side dish that looks impressive but comes together with minimal effort. Thinly sliced sweet potatoes are bathed in a rich coconut cream sauce flavored with garlic and sage, then baked until tender and golden. It’s elegant enough for Thanksgiving or Christmas dinner and cozy enough for a regular weeknight meal. Naturally vegan, gluten-free, and dairy-free.

Why You Will Love This Recipe

This dish proves that comfort food can be made without dairy and still feel completely indulgent. It’s creamy, satisfying, and perfect for the holidays.

Creamy without any dairy. Full-fat coconut milk creates a rich, silky sauce that rivals traditional cream-based scalloped potatoes.
Garlic and sage make it special. Fresh garlic and chopped sage give this dish a warm, savory flavor that feels festive and comforting at the same time.
Sweet potatoes are naturally nutritious. They’re loaded with beta-carotene, fiber, and vitamins — making this a side dish that’s both delicious and nourishing.
Perfect for holidays or entertaining. This dish looks beautiful on the table and always gets compliments. It’s easy to make ahead and reheat, which makes it ideal for busy holiday cooking.
Simple ingredients, big flavor. No complicated steps, no long ingredient list. Just real food that comes together beautifully.

Ingredients Overview

You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.

For the sweet potatoes and sauce

Sweet potatoes (large, sliced thin) — The star of the dish. Slice them as thin and even as possible so they cook evenly and create beautiful layers. A mandoline makes this easy, but a sharp knife works too.
Full-fat canned coconut milk — Creates the creamy sauce that holds everything together. Use full-fat for the richest texture and flavor.
Dairy-free butter or avocado oil — Adds richness to the sauce. I love Miyoko’s dairy-free butter for its creamy flavor, but avocado oil works beautifully too.
Garlic cloves (minced) — Adds savory depth and warmth. Six cloves might seem like a lot, but it mellows beautifully as it bakes.
Fresh sage (finely chopped) — The signature herb in this dish. Fresh sage has a warm, earthy flavor that’s perfect with sweet potatoes.
Arrowroot powder — Thickens the coconut milk into a silky sauce that clings to the sweet potato slices. It’s a cleaner alternative to cornstarch.
Sea salt and black pepper — Season the sauce and bring all the flavors together.
Green onion (diced) — Scattered on top after baking for a fresh pop of color and mild onion flavor.

How To Make Scalloped Sweet Potatoes

Here’s how it comes together.

Step 1: Preheat the oven. Preheat your oven to 400°F.

Step 2: Make the sauce. Place the full-fat coconut milk and arrowroot powder in a small saucepan and whisk until the powder is completely dissolved. Add the dairy-free butter (or avocado oil), minced garlic, chopped fresh sage, sea salt, and black pepper. Place over medium heat and stir continuously until the butter just melts and the sauce is smooth. Remove from heat. Pro tip: don’t let the sauce boil — you just want everything to melt together and thicken slightly.

Step 3: Layer the sweet potatoes and sauce. Place a layer of thinly sliced sweet potato pieces in a baking dish, overlapping them slightly to create an even layer. Pour some of the coconut cream sauce over the first layer. Add another layer of sweet potatoes and pour the remaining sauce over the top, making sure it’s evenly distributed. Pro tip: try to get the sauce into all the nooks and crannies between the layers.

Step 4: Bake. Bake for 35 minutes, until the sweet potatoes are tender when pierced with a fork and the top is lightly golden. Pro tip: if the top starts to brown too quickly, cover loosely with foil for the last 10 minutes.

Step 5: Garnish and serve. Remove from the oven and scatter the diced green onion over the top. Serve warm.

Storage, Reheating & Make Ahead

Fridge storage Store leftovers in an airtight container in the fridge for up to 4 days. The sweet potatoes will soften further as they sit.

Reheating Reheat in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions in 1-minute intervals.

Make ahead tips You can assemble this dish up to 24 hours ahead. Layer the sweet potatoes and sauce in the baking dish, cover tightly with foil, and refrigerate. When ready to bake, add an extra 5–10 minutes to the baking time since it’s starting cold.

Substitutions and Variations

If you don’t have arrowroot powder — Cornstarch works as a 1:1 substitute. Just whisk it into the coconut milk the same way.
If you don’t have dairy-free butter — Avocado oil or olive oil work beautifully and keep the dish lighter.
If you don’t have fresh sage — Use 1 teaspoon of dried sage instead. Fresh is better, but dried works in a pinch.
If you want extra texture — Sprinkle chopped pecans or walnuts over the top before baking for a crunchy finish.
Different herbs — Fresh rosemary or thyme work well in place of sage for a different flavor profile.
If you want it richer — Stir in a tablespoon of nutritional yeast to the sauce for a cheesy, umami depth.

Health Benefits At A Glance

Sweet potatoes — Rich in beta-carotene, which the body converts to vitamin A, supporting eye health, immune function, and skin health. Also high in fiber, supporting healthy digestion.
Coconut milk — Provides healthy fats, including medium-chain triglycerides (MCTs), which the body can use quickly for energy.
Garlic — Contains allicin, a compound with natural antimicrobial and anti-inflammatory properties that supports immune health.
Fresh sage — Contains antioxidants and has traditionally been used to support digestion and cognitive function.
Avocado oil — Rich in heart-healthy monounsaturated fats and antioxidants that support overall wellness.

Ways To Serve This Dish

As a Thanksgiving or holiday side — This dish looks beautiful on a holiday table and pairs perfectly with roasted turkey, chicken, or a plant-based main.
With roasted protein — Serve alongside roasted chicken, salmon, or grilled tofu for a simple weeknight dinner.
With a fall salad — Pair with a massaged kale salad or arugula with roasted beets for a light, nourishing meal.
For meal prep — This dish reheats beautifully, making it a great option for weekly meal prep.
As part of a holiday spread — Serve alongside Brussels sprouts, green beans, and cranberry sauce for a complete holiday meal.

Shelley’s Tips

Slice the sweet potatoes as thin and even as possible — a mandoline makes this easy, but a sharp knife works too.
Don’t let the coconut milk sauce boil. You just want everything to melt together and thicken slightly.
Try to distribute the sauce evenly between the layers so every bite is creamy.
If the top starts to brown too quickly, cover loosely with foil for the last 10 minutes of baking.
This dish can be assembled up to 24 hours ahead. Just cover and refrigerate, then add 5–10 minutes to the baking time.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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