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.
Servings: 8
Ingredients
- 2 large sweet potatoes
- 1 tbsp. coconut oil
- 1 tbsp. chili powder
- 1 ½ tsp. ground cumin
- salt to taste
- 2 ounces cream cheese
- 1 cup plain full fat greek yogurt- can sub sour cream
- 1 ½ cups whole milk
- ½ tsp. garlic powder
- dash of cayenne pepper
- 8 ounces pepper jack cheese shredded
Instructions
- 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.
Notes
Could sub Monterey Jack cheese for a little less spicer version.