Scalloped Sweet Potato & Ham Casserole

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

*This recipe has been shared on the AIP Paleo Recipe Roundtable

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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.