Paleo Scalloped Sweet Potatoes and Ham Casserole

Paleo, Gluten-Free, Dairy-Free, Low Glycemic, Allergy-Friendly, Minimal Ingredients, Easy

Make this low glycemic Paleo scalloped sweet potatoes and ham casserole with leftover ham. Make as your main dish or feature as a side dish.

Don’t let your leftover holiday ham go to waste! Instead, make this sweet, yet low glycemic dish featuring your leftover holiday pork.

My truth, growing up, we ate a lot of boxed scalloped potatoes, I didn’t realize not all scalloped potatoes came from a box until I was well into my twenties. Often times, I still find myself wanting some of the meals I ate as a child.

While you will never see me eat these out of a box, you will see me whipping up a dish of scalloped sweet potatoes and ham featuring only Paleo and fresh ingredients. There is a bit more preparation that goes into this dish compared to cutting a box open, but I promise you – its totally worth it!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your scalloped sweet potatoes and ham turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Scalloped Sweet Potatoes and Ham Casserole

Use leftover ham from the holidays to make this dairy-free recipe or omit pork completely and have a classic scalloped sweet potato dish.

1. In a medium-sized skillet, heat avocado oil over medium heat for 2 minutes or until the oil starts to simmer.

2. Sautee onions and garlic for 2 to 4 minutes until softened, turn the burner off and whisk in arrowroot, sea salt, black pepper, and dried thyme for 10 seconds or until rue-like paste forms.

3. Whisk in coconut milk and nutritional yeast for 30 seconds or until sauce combines and thickens, then set aside.

4. Preheat the oven to 350 degrees. Grease a 2 quart or larger casserole dish with avocado oil or coconut oil.

5. Start to layer the casserole dish with half of the sweet potato slices, followed by 2 cups of diced ham, and one-half of the sauce. Follow up with the remaining sweet potatoes, diced ham, and the sauce.

6. Cover the casserole dish with its lid or aluminum foil and bake in the preheated oven for 50 minutes.

7. Carefully remove the cover from the casserole dish and turn the broiler on high for 3 to 5 minutes or until the top of the scalloped sweet potatoes and ham casserole has a nice crisp layer.

How to Make Paleo scalloped sweet potatoes with ham

How to Store Paleo Scalloped Sweet Potatoes and Ham Casserole

This casserole dish can be stored in an airtight container for 3 to 5 days in the refrigerator. If serving for a special occasion – for aesthetic purposes, it’s best if made the same day. I do not suggest freezing, as the sweet potatoes will become soggy.

Essential Equipment for Making Paleo Scalloped Sweet Potatoes and Ham Casserole

Medium-Skillet – A medium stainless steel skillet is necessary for making the ‘cheese-like’ sauce and sauteing the vegetables and is a perfect size.

2.5 Quart (larger) Casserole Dish – I’ve found that a 2.5-quart dish works perfectly for assembling this dish. I suggest finding a casserole dish that has a glass lid to avoid covering and baking with aluminum foil.

How to Make Paleo scalloped sweet potatoes with ham

More Paleo Sweet Potato Dishes

Whipped Dairy-Free Sweet Potatoes – Smooth and creamy sweet potatoes pairs well with any protein.

Sweet Potato Casserole – Your favorite holiday side dish made dairy and refined sugar-free – low glycemic and perfect for any dietary restriction.

Chicken Pot Pie with Sweet Potato Topping – a non-tradition take on your favorite childhood meal with a whipped sweet potato topping.

Basic Staples for Making Paleo Scalloped Sweet Potatoes and Ham Casserole

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Arrowroot – Arrowroot flour acts as a thickening agent and is an excellent alternative to corn starch when making Paleo dishes!

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!

Dried Thyme – My favorite brand for quality spices and seasonings is Simply Organic.

Coconut Milk – Coconut milk is an excellent dairy alternative. If you prefer almond milk, swap out the coconut milk for equal parts of almond milk. (Make sure it is unsweetened).

Nutritional Yeast – Nutritional yeast has a cheese-like flavor that provides not only nutritional benefits but also gives this dish a similar taste to the traditional one featuring dairy.

Vegetables – Its always best to choose local or organic when you can. If using conventional produce, make sure to wash and peel as necessary.

Ham – It’s always best to source local pasture-raised meats. You can also make this into a meat-free dish by omitting the ham all together for a simple scalloped sweet potato side dish.

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How to Make Paleo scalloped sweet potatoes with ham
How to Make Paleo scalloped sweet potatoes with ham
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Paleo Scalloped Sweet Potatoes and Ham Casserole

Make this low glycemic Paleo scalloped sweet potatoes and ham casserole with leftover ham. Make as your main dish or feature as a side dish.
Course Dinner, Side Dish
Keyword dairy free, ham, scalloped, sweet potatoes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 283kcal
Author Angela Blanchard

Ingredients

Instructions

  • In a medium-sized skillet, heat avocado oil over medium heat for 2 minutes or until the oil starts to simmer.
  • Saute onions and garlic for 2 to 4 minutes until softened, turn the burner off and whisk in arrowroot, sea salt, black pepper, and dried thyme for 10 seconds or until rue-like paste forms.
  • Whisk in coconut milk and nutritional yeast for 30 seconds or until sauce combines and thickens, then set aside.
  • Preheat the oven to 350 degrees. Grease a 2 quart or larger casserole dish with avocado oil or coconut oil.
  • Start to layer the casserole dish with half of the sweet potato slices, followed by 2 cups of diced ham, and one-half of the sauce. Follow up with the remaining sweet potatoes, diced ham, and the sauce.
  • Cover the casserole dish with its lid or aluminum foil and bake in the preheated oven for 50 minutes.
  • Carefully remove the cover from the casserole dish and turn the broiler on high for 3 to 5 minutes or until the top of the scalloped sweet potatoes and ham casserole has a nice crisp layer.

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 18g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 986mg | Potassium: 526mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9222IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 3mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.