Scalloped Sweet Potatoes with Bacon and Scallions

This recipe from Paleo Grubs could be a side dish, or even a light meal all on it’s own!

Ingredients (serves 4):

  • 3 medium sweet potatoes, peeled
  • 1 ½ cups full fat coconut milk
  • 1 small serrano chili pepper, minced
  • 2 Tbsp chopped spring onions
  • 1 oz bacon, chopped
  • ½ tsp olive oil
  • ½ tsp salt
  • 1/8 tsp black pepper to taste


  1. Preheat oven to 375 F. Slice the sweet potatoes into about 1/8” thick slices.
  2. In a medium bowl combine the coconut milk, chili, salt and black pepper. In a 10” cast iron skillet or baking dish arrange the potatoes in even layer. Drizzle with 2 tablespoons of the coconut milk mixture . Repeat the process until you used all the potatoes and coconut milk mixture.
  3. Cover with an aluminum foil and bake for 30 minutes, then remove the foil and continue cooking for 45 minutes.
  4. Heat the olive oil in a small skillet over medium heat and cook the bacon until crisp.
  5. Remove the sweet potatoes from the oven, top with bacon, chopped spring onions and a pinch of crushed black pepper.
  6. Serve and enjoy!