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Paleo Sweet Potato Gratin

Paleo Sweet Potato Gratin

Sweet potato gratin recipe and content provided by Sheridan Austin

This sweet potato gratin is a comforting paleo-friendly take on traditional au gratin potatoes. While most recipes use flour, milk, or cheese to create a creamy sauce and crisp top layer, this recipe uses no milk or gluten, and happens to be egg- and nut-free too.

Related: 30 Paleo Sweet Potato Recipes Packed With Flavor

How do you make sweet potato gratin without milk or flour? This recipe gets a creamy boost using a sauce made with whipped cauliflower and coconut cream. Simply layer your sweet potatoes with sauce and spices and bake for a buttery side dish that will have everyone at the table asking for seconds.

Sweet potato gratin makes the perfect addition to your holiday menu, but you could make it year-round whenever you need an elegant side dish. Serve it with main dishes like oven baked ribs, beef stew, or poached butter shrimp for an easy, wow-worthy meal.

In this sweet potato gratin recipe, buttery layers of sweet potato nestle in a creamy milk-free sauce -- perfect when you need an elegant side dish.

Paleo Sweet Potato Gratin

Start to Finish: 1 hour 30 minutes (30 minutes active)

Ingredients:

  • 1/2 cup coconut cream
  • 1 small head of cauliflower, broken into florets
  • 1/2 small yellow onion, thinly sliced
  • 1/4 cup pastured bone broth (try this recipe) or water
  • 2 tablespoons grass-fed ghee
  • 3 teaspoons dried oregano
  • 2 teaspoons garlic powder or 2 crushed garlic cloves
  • 4-5 medium sweet potatoes, peeled and thinly sliced into rounds (500 grams)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a large pot with boiling water, add cauliflower and cook until tender (about 10 minutes).
  3. Drain cauliflower and add to a blender with coconut cream, ghee, broth or water, and salt and pepper to taste. Blend until very creamy and no lumps remain.
  4. In a square glass baking dish, cover the bottom with a layer of sweet potatoes and onion slices that slightly overlap. Sprinkle with a little garlic and oregano. Repeat layering until no more sweet potatoes and onion remain.
  5. Once you’re finished layering, slowly and evenly drizzle the cauliflower sauce over the top of the sweet potato. Spread evenly to coat.
  6. Bake sweet potato gratin for 45 minutes to 1 hour, or until golden and cooked though.
  7. Serve warm.

Serves: 6-8

Nutritional Information (Per Serving):

  • Calories: 132
  • Total Fat: 7g
  • Sodium: 180mg
  • Total Carbs: 16.6g
  • Fiber: 3.5g
  • Sugars: 5.6g
  • Net Carbs: 13.1g
  • Protein: 2.4g
  • Cholesterol: 8mg
  • Potassium: 439mg
  • Vitamin D: 0mcg
  • Calcium: 21mg
  • Iron: 3mg

Note on ingredients: Garlic and onions are in the suspect category of the Bulletproof Diet, because they inhibit alpha brain waves and could affect your mood – and depending on where you get them, could be moldy. For that reason, it’s not recommended that you eat garlic and onions often.

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