Mediterranean Scalloped Sweet Potatoes
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Growing up, sweet potatoes were not part of our dinner rotation. The only sweet potato dish I really knew of was the one served at Thanksgiving that's covered in marshmallows. So when I first started eating sweet potatoes in my late 20's, I'd say it took me quite awhile to really love them.
But then there was no turning back.
I'm always looking to try new recipe ideas with sweet potatoes and really show just how versatile they can be. When I got the idea for these Mediterranean Scalloped Sweet Potatoes, I was slightly fearful. I thought they could either be completely amazing or a total disaster. There would be no in between.
This post is sponsored by NC Sweet Potatoes.
Luckily, this recipe turned out to be highly edible. (Although, fairly different from traditional scalloped potatoes.)
And my love affair for sweet potatoes continues!
I know sweet potatoes are always touted as a "health" food, but why exactly? They're absolutely loaded with Vitamin A and have a decent amount of Vitamin C, along with having antioxidant and anti-inflammatory properties and being a good source of fiber.
Plus, hello, they're so irresistibly delicious. (And filling!)
If you're still on the fence about sweet potatoes, I urge you to try some savory sweet potato recipes. Do you remember my Easy Sweet Potatoes + Eggs from a few years ago (how has it been that long??)? That's pretty much the most popular recipe on my blog and I highly recommend you try it if you haven't yet.
I also love simple baked sweet potatoes slathered in my salt + pepper cashew butter. TOO good. The slightly sweet and salty contrast does me in every time.
Ohhhh, sweet potatoes. I know I can always count on you, no matter the time of year.
Now let's get to that recipe.
heavily adapted from: Gimme Some Oven
Mediterranean Scalloped Sweet Potatoes
gluten-free // yields 3-4 main dish servings or 6 side dish servings
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup finely diced yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
- 2 tablespoons gluten-free oat flour
- 1 2/3 cups whole milk
- 1/2 cup chopped sun-dried tomatoes (not oil packed)
- 1/2 teaspoon salt + pepper
- 1 1/2 lbs small/medium sweet potatoes
- 1 cup finely crumbled feta cheese (sheep or goat feta)
- 1/4 cup chopped kalamata olives
Heat oil in a medium-sized pot over medium heat. Add the onion and cook, stirring frequently, for about 10-12 minutes. Onions should be lightly browned. Add in garlic, thyme, and oregano and stir for 30 seconds. Stir in the oat flour for 30 seconds (mixture will become pasty).
Slowly pour in the milk and whisk well to combine. Increase heat to medium-high and bring to a soft boil, stirring or whisking frequently. Once boiling, reduce heat to simmer for 2-4 minutes until mixture starts to thicken (a bit thinner than alfredo sauce). Remove from the heat and stir in the sun-dried tomatoes. Stir in the salt + pepper. Let cool for 10-12 minutes. It will continue to thicken as it cools.
Preheat oven to 400° F.
While the sauce sits, wash potatoes and cut ends. Slice into even, 1/8-inch slices. Use a mandolin if desired (I find mine hard to use with sweet potatoes.)
Grease a 10-inch oven-safe pan and layer half of the potatoes, overlapping each by about 1/3. (You will most likely have about 1 1/2 layers built up with half of the potatoes.) Pour half of the sauce mixture on and spread to coat. Try to work it in a bit so some goes to the bottom. Sprinkle a scant 1/2 cup of the feta cheese over top. Repeat with remaining potatoes, sauce, and cheese.
Cover tightly with foil and bake for 25-30 minutes. Potatoes should be somewhat tender. Remove foil and bake for 15-20 minutes until potatoes are fully tender and cheese is lightly browned. Let sit for 5-7 minutes before serving. Top with olives and a sprinkling of fresh chopped oregano if desired. Salt to taste after serving.
Notes:
- Avoid cow's milk feta cheese as the flavor is quite bland in comparison to sheep or goat's milk feta.
- A 9x13 baking dish will also work well. Half of the potatoes should create 1 layer.
- Do not sub out whole milk or the mixture may be watery after baking.
- Instead of oat flour, you can sub 1 tablespoon + 1 teaspoon arrowroot or cornstarch if desired.
Happy Wednesday, friends!
Ashley
This post was sponsored by NC Sweet Potatoes. Opinions are always my own, and I mean, who wouldn't want to spread some sweet potato love? Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you find here!
p.s. Check the last post to see the update on who won the giveaway!
