Go Back
+ servings
Scalloped Sweet Potatoes with Crunchy Pecan Topping are the perfect holiday side. It's a delicious recipe that's also gorgeous to look at. Vegan, soy-free and can be gluten-free and nut-free. #vegan #side #recipes #thanksgiving #sweetpotatoes #holidays #soyfree HolyCowVegan.net
Print Recipe
5 from 2 votes

Scalloped Sweet Potatoes with Crunchy Pecan Topping

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: gluten-free, Holidays, Soy-free, Thanksgiving, Vegan
Servings: 12 servings
Calories: 125kcal


  • 3 large sweet potatoes (peeled and sliced evenly into 1/8th inch slices. Use a mandolin for best results)
  • 1 tbsp avocado or other vegetable oil
  • 2 cloves garlic (minced)
  • 2 tbsp fresh sage (minced)
  • 1 tsp rosemary (minced)
  • 1/4 cup unbleached all purpose flour (use rice flour if gluten-free)
  • 2 1/2 cups nondairy milk (I used cashew but any nondairy milk is fine)
  • 1/2 tsp nutmeg
  • 1/2 cup orange juice
  • Salt and ground black pepper to taste

For the pecan topping:


  • Preheat oven to 400 degrees. 
    Make the pecan topping by mixing the ingredients together until crumbly. 
  • Make the sauce by heating the oil. Add the garlic and fresh herbs and saute for a few seconds, then add the flour and continue to cook until the flour is well mixed into the oil and forms small crumbs.
  • Add a cup of the nondairy milk, using a whisk to mix so lumps don't form. Add the remaining milk and whisk it in as well. Add the nutmeg, salt, and ground black pepper to taste and bring to a boil. The sauce should thicken. Turn off the heat and add the orange juice.
  • Spray a casserole or baking dish with cooking spray. Shingle in half the sweet potato slices in a decorative pattern -- I like making concentric circles. Pour half the creamy sauce over the sweet potatoes, using a ladle.
  • Shingle on the remaining sweet potato slices and pour the remaining sauce evenly over them. 
  • Cover with aluminum foil, place on a baking sheet, and bake for 35 minutes. 
  • Remove the foil, scatter the pecan topping over the sweet potatoes, and continue baking, uncovered, for another 25 minutes.
  • Let the scalloped potatoes stand on a rack at least 30 minutes before serving.


Calories: 125kcal | Carbohydrates: 23g | Protein: 1.8g | Fat: 3.5g | Potassium: 82mg | Fiber: 2.5g | Calcium: 40mg | Iron: 1.6mg