Scalloped Sweet Potatoes

There is nothing so gratifying and uplifting as being shown that you are loved. For both of my grandmothers, providing a meal was their way of showing how much they cared about us. This tradition of showing love through cooking has passed down to me. When I cook for you, I want to feed you, yes, but I also want to show how much I care about you.

Comfort food for me is not about calories, indulgences, or even adhering to Grandma’s tradition. It is about being loved and finding nourishment in that love. One of the warmest and most joyful moments any of us can have is sharing food and conversation with family.

go ahead its gluten free

 

My Grandma LaVerne loved scalloped potatoes and ham. I was never a big fan, but when I lived with her for a summer and helped her regain some strength and health, I always took great pleasure in preparing her favorite dishes. She would light up like only the very wise or the very young can, and I felt happy and grateful that the practice of love in the kitchen had come full circle.

I love sweet potatoes more than regular ones, so back in December I put a new spin on an old favorite. The love, however, has never changed.

Sweet potatoes from my harvest back in the fall:

Sweet potatoes from my harvest

Sliced up – I love that some are vaguely star-shaped.

Star slices

Pre-bake

Cinnamon drizzle

I picked at it too much to get a photo of the whole pan – I can’t resist the crispy bits on top!

Picked over scalloped sweets

The final slice

The final slice

Scalloped Sweet Potatoes & Apples

6 medium Japanese sweet potatoes, scrubbed and cleaned

1 large apple

1 can of coconut milk (14 oz)

1 cup of apple juice OR unsweetened licorice root tea

2 T of cinnamon

sea salt, to taste

coconut oil, to grease the pan

Slice the potatoes into thin rounds. Slice the apple into slices of similar thickness. I leave the skin on, but you can do whatever you wish in the peeling department. Arrange sweet potato slices in a 13 x 9 pan greased with coconut oil, interspersing with the apple slices. Combine the coconut milk and juice or tea, and pour over the slices. Sprinkle the top with cinnamon.

Bake at 375 F for about 50 minutes. Sweet potatoes and ovens vary widely, so the dish is done when potatoes are fork-tender. If the top begins to brown too quickly, cover with foil.

Part of this month’s Go Ahead Honey It’s Gluten Free event, hosted by Alta over at Tasty Eats at Home. The theme is comfort food, so go check out all the amazing dishes the gluten-free elite has to offer! (And I’m not including myself in that category – these bloggers are a dedicated crew.)

Also entered in 5 Ingredient MondaysReal Food Wednesdays, Wellness Weekend, Whole Foods Fridays, Allergy Free Wednesdays, and Slightly Indulgent Tuesdays

Over Christmas, my sister forced my brother off his iPad in order to help set the table and chat with our other grandmother. Even though it is blurry, I love the warmth and sentiment of this photo. Here’s to grandmothers and family dinner….

Family Dinner

 

Scalloped Sweet Potatoes & Apples
Author: 
Recipe type: Side Dish, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 – 8
 
Ingredients
  • 6 medium Japanese sweet potatoes, scrubbed and cleaned
  • 1 large apple
  • 1 can of coconut milk (14 oz)
  • 1 cup of apple juice OR unsweetened licorice root tea
  • 2 T of cinnamon
  • sea salt, to taste
  • coconut oil, to grease the pan
Instructions
  1. Slice the potatoes into thin rounds. Slice the apple into slices of similar thickness. I leave the skin on, but you can do whatever you wish in the peeling department. Arrange sweet potato slices in a 13 x 9 pan greased with coconut oil, interspersing with the apple slices. Combine the coconut milk and juice or tea, and pour over the slices. Sprinkle the top with cinnamon.
  2. Bake at 375 F for about 50 minutes. Sweet potatoes and ovens vary widely, so the dish is done when potatoes are fork-tender. If the top begins to brown too quickly, cover with foil.