Coconut Curry Scalloped Sweet Potatoes

This easy Coconut Curry Scalloped Sweet Potatoes recipe is made with layers of sweet potatoes and sautéed onion and garlic in a richly flavored coconut curry sauce. Pure comfort food with a delicious exotic twist.

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!

Not only are this scalloped sweet potatoes recipe 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 Coconut Curry 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 Coconut Curry Sweet 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. 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.

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.

Looking For More Coconut Curry Recipes?

• Thai Coconut Curry Chicken
• Easy Coconut Curry and Beans
• Coconut Curry Broccoli Soup
• Curried Roasted Cauliflower Soup

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Yield: 6 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 492Total Fat: 21gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 707mgCarbohydrates: 73gFiber: 11gSugar: 23gProtein: 9g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.