This Creamy Coconut Sweet Potato Bake is made with thinly sliced sweet potatoes, onion, spices and coconut milk. Topped with parsley and toasted nuts for a creamy, nutty, and comforting dish! Fit for whole30, paleo, gluten-free, vegan and vegetarian.
We eat so many sweet potatoes in our household that we joke about starting a sweet potato farm. (who wants in?!) Our go-to is simply roasted sweet potato cubes (which are SO good), but I decided to change it up for one of our holiday meals.
This dish is creamy from the coconut milk, and has a nice spice with cumin and chili powder. At the last minute, I added toasted walnuts and pepitas… the nutty addition was a deal-sealer!
Also, it pretty much checks ALL the boxes for the newest food trends.
It is gluten-free, paleo, vegetarian, vegan, and whole30 compliant.
(Okay, so we missed keto, but ILYSM carbs)
Not to mention, this Creamy Coconut Sweet Potato Bake is VERY EASY to make, especially if you have a mandolin. Here’s how!
First, peel and slice the sweet potatoes with a mandolin.
If you don’t have a mandolin, you can carefully slice the potatoes thinly, but I would recommend using a mandolin!
Next, stir fry the onion, garlic, and spices.
Stir in the coconut milk and tapioca slurry to thicken.
Place the onion mixture at the base of the casserole dish. Layer in the sweet potato slices.
Cover and bake for 1 hour.
Remove the foil, and bake another 15 minutes to brown. Top with fresh parsley and toasted nuts!
This dish looks much more complicated than it actually is! You can also make this in advance, and pop it into the oven when you are ready to bake it. Perfect for those busy week nights!
If you make this, please send me a message or photo on Instagram. I love seeing these recipes out in the wild!
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Creamy Coconut Sweet Potato Bake
- 3 lbs sweet potatoes (about 4 medium)
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup coconut milk, canned
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 tsp tapioca flour + 1 tbsp water
- 1/2 cup parsley, chopped for garnish
- 1/2 cup toasted walnuts or pepitas optional
- Preheat the oven to 350 degrees.
- Using a mandolin, slice sweet potatoes into thin slices. (if preferred, peel potatoes before using the mandolin, but not neccesary)
- In a medium skillet, heat coconut oil over medium high heat. Add onion and garlic, stir fry for 3-4 minutes.
- Add cumin, chili powder, salt and pepper. Stir fry for an additional minute, until fragrant.
- Stir in coconut milk and bring to a simmer. In a small bowl, mix tapioca flour with water to create a slurry. Add slurry to the simmering coconut milk and stir to thicken.
- Add coconut milk/onion mixture to the base of a 8×12 casserole dish. Arrange sweet potato slices "standing up" in the casserole dish.
- Cover with foil and bake for 60 minutes. Remove the foil and cook for another 15 minutes, to brown the top.
- Top with fresh parsley and toasted nuts (optional).
- I use Thai Kitchen’s Organic Coconut Milk. I find that other brands and private label coconut milks are very watered down. Use Thai Kitchen’s to get the best consistency and truly creamy coconut milk.
- My casserole dish is 8×12, but it should work with most size casserole dishes. Just stuff as many potatoes as you can in!