I really miss creamy dishes. Even though I know my body and dairy are no longer BFF’s, I still long to taste those creamy sauces that go with all the best casseroles. I also miss potatoes, and the closest thing to potatoes are the white sweet potatoes as they have a milder, less sweet flavor than their orange counter parts.
Something you probably didn’t know about me is that I use to dislike coconut-all things coconut. Back when coconut oil was becoming more mainstream, I tried to cook with it several times and I just couldn’t get past the fact that all the food I cooked now tasted only of coconut. Fast forward 4 years and I enjoy all things coconut and I hardly even taste the coconut oil when I cook with it. So if you are someone who doesn’t like coconut, keep pushing on and keep trying it. I am living proof that you can grow to like it.
Okay, so onto the recipe! This recipe uses coconut milk, white sweet potatoes and ham. If you don’t have an AIP compliant ham available to you then feel free to use AIP bacon or side pork or skip it all together and you will simply have delicious scalloped sweet potatoes. Nothing wrong with keeping it traditional.
I teased this recipe with a video of the sauce thickening about a month ago and you guys have been waiting patiently for the recipe ever since. So thank you for your patience, and I hope this recipe was worth the wait! Also- this recipe is great as comfort food and at your Easter dinner!
XO Meagen Ashley