Go Back
Print

Scalloped Sweet Potato & Ham Casserole

Traditional scalloped potatoes made AIP!
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6 servings

Ingredients

  • 2 pounds white sweet potatoes, sliced thin
  • 2 cloves garlic, minced
  • 1 large onion, sliced thin
  • 2 tsp avocado oil
  • 1 can coconut milk 500 ml
  • 3/4 tsp salt
  • 1/4 cup nutritional yeast
  • 1/2 tsp marjoram & thyme
  • 1 cup bone broth
  • 2 cups chopped nitrate free ham
  • 1 Tbsp arrowroot starch/flour
  • 1/4 cup cold water to mix with the arrowroot

Instructions

  1. Grease a large 9 x 13 glass baking dish with avocado oil. Preheat the oven to 350 degrees.
  2. Put the avocado oil in a large pan over medium heat and cook the onions and garlic with 1/8 tsp of salt for 5-6 minutes.
  3. Mix the coconut milk and remaining salt, thyme, marjoram and 1 tbsp of nutritional yeast. Pour into the pan and simmer for 10 minutes, stirring often.
  4. Add in the broth & stir. Mix the arrowroot with the cold water in a small glass and stir immediately. Then slowly pour the mixture into the pan, whisking to incorporate.
  5. Simmer 5 minutes, whisking occasionally. Then remove from the heat and set aside.
  6. Put 1/2 of the sliced sweet potatoes and 1 cup of the ham into the greased baking dish. The sweet potatoes should be slightly overlapping.
  7. Top with 1/2 of the sauce, spread it out evenly with the spatula. Repeat by putting the rest of the sweet potatoes & ham on top and layer the remaining sauce on top again.
  8. Sprinkle the remaining nutritional yeast on top and additional thyme if desired.
  9. Cover and bake for 60-75 minutes. Uncover and broil for 5 minutes until the top is golden brown.
  10. Let sit for 5 minutes, then serve.