Spicy Scalloped Sweet Potatoes
These Spicy Scalloped Sweet Potatoes are seasoned with smoky, chili flavors and layered between a creamy cheesy sauce. Perfect side for the holidays or any time.
Dinner, Side Dish
American, Gluten Free
salt to taste
plain full fat greek yogurt-
can sub sour cream
dash of cayenne pepper
pepper jack cheese shredded
Preheat oven to 375 degrees.
Peel sweet potatoes and thinly slice by hand or using a mandolin slicer and place them in a bowl of water after slicing them.
Drain and rinse and pat dry with clean kitchen towel.
Place dry sweet potatoes in a 9 x 9 casserole dish with coconut oil, chili powder, cumin, and salt and mix thoroughly with hands till coconut oil is melted in potatoes and seasonings evenly dispersed.
Meanwhile in medium sauce pan on stove top add cream cheese and start to melt over low heat.
Once beginning to melt add in yogurt or sour cream and continue to stir till incorporated.
Stir in garlic powder, cayenne pepper and whole milk. Continue to cook over medium heat about 5-6 minutes stirring continually.
When mixture is just slightly thickened add in grated pepper jack cheese and stir till melted.
Pour sauce ( it will be slightly on the thinner side) over the sweet potatoes and place in preheated oven.
Bake 40-45 minutes until bubbly and potatoes can easily be pierced with a fork.
Allow at least 10 minutes prior to serving.
Could sub Monterey Jack cheese for a little less spicer version.