Scalloped Sweet Potato Bake (Dairy and Grain-free)


Being nightshade sensitive and loving potatoes is challenging to say the least!!

So when I found out sweet potatoes are not considered a nightshade , I did a “Happy Dance!!  🙂 ”
I was determined to start making all my favorite potato dishes and soups swapping out white potatoes with white sweet potatoes. I was pleasantly surprised!!
To me they tasted every bit as delicious, and…. sweet potatoes  are packed full of nutrition!!
So, be on the look out for future upcoming recipes  using sweet potatoes 🙂


3-4 large white sweet potatoes
2- cups  organic chicken stock
1 1/2 cans organic  full fat coconut milk or coconut cream or if not dairy sensitive use milk
2  1/4 Tablespoons organic arrowroot powder ( GF thickener and GMO free)
2/3- cup Braggs nutritional flakes (Candida diet safe)
2- teaspoons sea salt
2- teaspoons organic dried parsley
2-teaspoons organic  garlic granules
2-teaspoons organic onion powder
5-Tablespoons Ghee (clarified butter, and not problematic for most dairy sensitive people) or butter if not dairy sensitive.
Sliced organic nitrate free ham or bacon and
canned mushrooms drained .


Wash and slice potatoes.
Put into a well greased 13×9 inch casserole dish.
Set aside.
In a medium saucepan over medium to high heat, warm the chicken stock,
coconut milk, arrowroot powder, nutritional flakes , all seasonings and ghee or butter.
If adding ham or bacon and mushrooms, add into mixture at this time.
When mixture is thickened to a nice consistency , pour over potatoes and mix well.
Bake at 375 for about 45-60 minutes or until golden brown around edges and bubbly.
Allow to sit 10 minutes before serving.

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