Thinly sliced sweet potatoes are baked in a creamy bacon sauce and topped with crispy pecan pieces. Scalloped Sweet Potato Casserole with Bacon and Pecans make an awesome side for any night or even on Thanksgiving and can also be made Paleo and Whole30 compliant!
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Ingredients
See below for ingredients alternatives to make this Paleo or Whole30 friendly.
- Bacon
- Shallot
- Flour
- Chicken broth
- Whole milk or half and half
- Maple syrup
- Salt and pepper
- Nutmeg
- Cayenne
- Sweet potatoes
- Raw pecans
Make it Whole30 and Paleo Approved
If gluten and dairy aren't for you, fear not, I've got you covered. If you found your Paleo and Whole30 friendly bacon, all you need to do is make a couple swaps:
- Instead of flour, use arrowroot powder
- Swap the milk or half and half for your favorite nut milk (I like cashew milk).
Instructions
STEP 1: Get ready. Preheat the oven to 400 degree.
STEP 2: Cook the bacon: Add the bacon pieces to a large skillet over medium-low heat and begin to crisp. After 2 minutes, add the shallots to the pan. Continue to cook over medium-low heat until the pieces just begin to crisp.
STEP 3: Make the creamy bacon sauce. Reduce the heat to low and whisk in the flour until the there are no lumps (add butter if the mixture is too thick) Slowly pour the chicken stock into the bacon mixture while whisking at the same time to remove lumps. Add milk, syrup, salt, pepper and nutmeg and whisk until slightly thickened. Remove the sauce from the heat and add the cayenne to taste, if desired.
STEP 4: Layer with the potatoes. Pour 1 cup of the bacon sauce on the bottom of a 2 qt casserole dish. Arrange the sweet potatoes in even rows over the mixture. Pour the remaining bacon sauce over the top of the sweet potatoes and cover the pan with foil.
STEP 5: Bake the sweet potatoes with foil and bake for 15 minutes. Remove the cover and sprinkle the pecans on top. Continue to bake an additional 30 minutes, until the potatoes are cooked through and the broth mixture has been absorbed and the top is browned
Storage
When the dish has completely cooled, cover the casserole and refrigerate for up to 4 days.
I do not recommend freezing this recipe.
Other Awesome Sweet Potato Recipes
📖 Recipe
Scalloped Sweet Potato Casserole with Bacon and Pecans
Ingredients
- 4 slices of bacon (chopped)
- 1 small shallot (finely chopped)
- 3 tablespoons flour*
- 1 cup chicken broth
- ⅔ cup whole milk or half and half*
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- pinch of cayenne (optional)
- 3 medium sweet potatoes (peeled and thinly sliced ⅛-inch thick)
- ¼ raw pecans
Instructions
- PREPARE: Preheat the oven to 400 degrees
- COOK THE BACON: Cook bacon pieces in a large skillet over medium-low heat. After 2 minutes, add the shallots to the pan. Continue to cook over medium-low heat until the pieces just begin to crisp.
- MAKE THE SAUCE: Reduce the heat to low and whisk in the flour until the there are no lumps (add butter if the mixture is too thick) Slowly pour the chicken stock into the bacon mixture while whisking at the same time to remove lumps. Add milk, syrup, salt, pepper and nutmeg and whisk until slightly thickened. Remove the sauce from the heat and add the cayenne to taste, if desired.
- ASSEMBLE THE DISH: Pour 1 cup of the bacon sauce on the bottom of a 2 qt casserole dish. Arrange the sweet potatoes in even rows over the mixture. Pour the remaining bacon sauce over the top of the sweet potatoes and cover the pan with foil.
- BAKE: Bake the sweet potatoes with foil and bake for 15 minutes. Remove the cover and sprinkle the pecans on top. Continue to bake an additional 30 minutes, until the potatoes are cooked through and the broth mixture has been absorbed and the top is browned
Notes
- To make Paleo/Whole30: substitute arrowroot flour for the flour and dairy free milk
Nutrition
RECIPE EQUIPMENT
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
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