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Scalloped Sweet Potatoes & Spinach in Cauliflower Sauce


Rich and creamy, these scalloped sweet potatoes are a healthy, more colorful version of a traditional scalloped potato casserole. The recipe is composed of thinly sliced sweet potatoes layered with fresh spinach and a creamy sauce made with cauliflower and almond milk. Even cheese lovers won’t miss the cheese (and butter) in this comforting dish.

  • 4 cups vegetable broth

  • 4 cups water

  • 1 large head of cauliflower, cut into florets, approximately 10 cups

  • 1 tablespoon avocado oil

  • 2 cups onion, chopped into 1-inch pieces

  • 3 garlic cloves, minced

  • 3/4 cup unsweetened almond milk

  • 1 1/2-2 teaspoons sea salt

  • Italian seasonings

  • Pepper, to taste

  • 2 large sweet potato, peeled and sliced into 1/8-inch thin rounds

  • Fresh baby spinach

  1. Preheat the oven to 400°F.

  2. In a large pot, combine the vegetable broth and water and bring to boil. Carefully add the cauliflower florets, cover, and cook until fork-tender, about 7-9 minutes.

  3. While the cauliflower cooks, heat the avocado oil on medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden brown.

  4. Put the cooked onion and garlic into a large blender.

  5. Drain the cauliflower (you can save the cooking liquid for soup or another recipe).

  6. Transfer the cauliflower into the blender.

  7. Add the salt, pepper, and almond milk and blend until smooth and creamy. (You may need to work in batches depending on how big your blender is.)

  8. Place 1/3 of the sweet potatoes in layers on the bottom of a large casserole dish. Spread fresh spinach over the potatoes, and then spoon 1/3 of the sauce on top and sprinkle with Italian seasonings. Repeat with another third of the potatoes, spinach, another third of the sauce, and a sprinkle of Italian seasonings. Then do a final layer of potatoes and spinach and cover with the remaining sauce and a final sprinkle of Italian seasonings.

  9. Cover and bake for 30 minutes. Then uncover and bake until lightly browned and the potatoes are fork-tender, about another 30-40 minutes. Let stand for 10 minutes to cool.

Notes:

  • If you have a mandolin, it’s a great tool to easily and quickly cut the potatoes into thin, consistent slices.

  • The recipe is delicious served with a green salad and crusty whole grain bread.

  • We served the leftovers over whole grain pasta, which turned out to be surprisingly delicious.


Scalloped Sweet Potatoes
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