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These skillet Coconut Curry Scalloped Sweet Potatoes are made with layers of sweet potatoes and sautéed onion and garlic simmered in a richly flavored coconut curry sauce. Pure comfort food with a delicious exotic twist.

These Coconut Curry Scalloped Sweet Potatoes are made with layers of sweet potatoes, sautéed onion and garlic simmered in a delicious coconut curry sauce

These skillet scalloped sweet potatoes are simmered on the stovetop in a decadent coconut curry sauce.  They’re rich and creamy and out of this world delicious!

These Coconut Curry Scalloped Sweet Potatoes are made with layers of sweet potatoes, sautéed onion and garlic simmered in a delicious coconut curry sauce

Not only are these scalloped sweet potatoes quick and easy to make, but they make a great side dish to serve with grilled chicken, fish or a pot of lentils. The key to this sweet potato coconut curry is by starting with organic sweet potatoes and slicing them nice and thin.

EASY SWEET POTATOES RECIPE

The coconut curry sauce that these sweet potatoes simmer in is so silky rich and decadent, that you’ll be taste-testing it by the spoonfuls before this dish can hit the table.  These dairy free scalloped potatoes are on the mild side, so feel free to add more curry if you want a stronger flavor.

  • 4 pounds whole sweet potatoes (about 3 large potatoes – peels and all), sliced thin
  • 2 tablespoons coconut oil
  • 1 large yellow onion, cut in half and sliced
  • 1-1/2 tablespoons garlic, minced
  • 3-4 heaping tablespoons red curry paste
  • 1 teaspoon curry powder (add more if you want more heat)
  • 2 13.5-ounce cans coconut milk (full fat or low fat – your choice)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/4 cup fresh basil or cilantro for garnish

HOW TO MAKE SCALLOPED POTATOES

If you have a mandolin, go ahead and use it, but it’s really not necessary.  Just slice the potatoes thinly so all the slices are approximately the same thickness so they cook evenly.  This  dish is a rustic one and meant to be easy and fuss-free with little clean up afterwards.

  1. Heat the coconut oil in a large skillet over medium high heat.
  2. Add the onions and sauté until they are soft and golden.  Remove from pan and set aside.
  3. Add the garlic to the skillet and cook for about a minute or until aromatic.
  4. Add the curry paste and stir.
  5. Add 1 can of coconut milk and bring to a simmer.
  6. Stir well to incorporate the curry paste.
  7. Add the curry powder, sea salt and allspice
  8. Add the second can of coconut milk and blend well.
  9. Layer the sweet potatoes around in the skillet, submerging in the coconut sauce.  Alternating laying the potatoes and the cooked onions.
  10. Place a lid on the skillet and cook the potatoes for about 15-20 minutes, or until fork tender.  Don’t over cook.
  11. Stir in either basil or cilantro, or a mix of both.

You can pop these scalloped potatoes in the oven to broil for a few minutes to make the tops golden and a little crispy if you like, but it’s not necessary.

These Coconut Curry Scalloped Sweet Potatoes are made with layers of sweet potatoes, sautéed onion and garlic simmered in a delicious coconut curry sauce

COCONUT CURRY RECIPES

These Coconut Curry Scalloped Sweet Potatoes are made with layers of sweet potatoes, sautéed onion and garlic simmered in a delicious coconut curry sauce
Yield: 6 - 8 servings

Coconut Curry Scalloped Sweet Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

These skillet Coconut Curry Scalloped Sweet Potatoes are made with layers of sweet potatoes and sautéed onion and garlic simmered in a richly flavored coconut curry sauce. Pure comfort food with a delicious exotic twist.

Ingredients

  • 4 pounds whole sweet potatoes (about 3 large potatoes - peels and all), sliced thin
  • 2 tablespoons coconut oil
  • 1 large yellow onion, cut in half and sliced
  • 1-1/2 tablespoons garlic, minced
  • 3-4 heaping tablespoons red curry paste
  • 1 teaspoon curry powder (add more if you want more heat)
  • 2 13.5-ounce cans coconut milk (full fat or low fat - your choice)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/4 cup fresh basil or cilantro for garnish

Instructions

  1. Heat the coconut oil in a large skillet over medium high heat.
  2. Add the onions and sauté until they are soft and golden. Remove from pan and set aside.
  3. Add the garlic to the skillet and cook for about a minute or until aromatic.
  4. Add the curry paste and stir.
  5. Add 1 can of coconut milk and bring to a simmer.
  6. Stir well to incorporate the curry paste.
  7. Add the curry powder, sea salt and allspice
  8. Add the second can of coconut milk and blend well.
  9. Layer the sweet potatoes around in the skillet, submerging in the coconut sauce. Alternating laying the potatoes and the cooked onions.
  10. Place a lid on the skillet and cook the potatoes for about 15-20 minutes, or until fork tender. Don't over cook.
  11. Stir in either basil or cilantro, or a mix of both.
© Deborah
Category: Sides