Cheesy Scalloped Japanese Sweet Potatoes

Sometimes it is easy to get into a funk when it comes to healthy side dishes.  One side that is just not healthy that I really miss is potatoes…. baked potatoes, scalloped potatoes, loaded potatoes, fried potatoes… pretty much all potatoes!  But the problem with your traditional russet potatoes is that they are pretty much pure starch.  This will spike your blood sugar faster than eating a candy bar and pack on the pounds if eaten regularly.  This in turn can contribute to insulin issues which affects everything from weight to hormones to mental health!  Then when you add highly processed inflammatory oils and the sour cream, fake butter or cheese from traditional cows that are given hormones, steroids, antibiotics and fed a grain diet, then you really start to pile on the health damaging effects!

So what can you do?  Well first of all, try replacing white potatoes with more nutrient-dense potatoes like regular sweet potatoes or my personal favorite, Japanese Sweet Potatoes. Then you can replace dairy with things like full fat coconut milk and goat cheese, which are going to be easier to digest with great healthy fats and less inflammatory proteins than traditional dairy!

This healthy spin on a traditional side will not disappoint, and will leave your mouth watering and wanting more!

Ingredients:

2 large organic Japanese Sweet Potatoes

1 Can full fat organic coconut milk

1 tsp pink Himalayan salt

1/2 tsp organic garlic powder

1 tsp organic dried thyme

1 tsp organic dried parsley

1/2 block organic goat cheese (about 1 cup)

2 Tbsp fresh chopped chives

Directions:

Preheat oven to 350 degrees.

Grease the bottom of a square glass baking dish with 1 Tbsp coconut oil.

In a medium mixing bowl, whisk together the coconut milk, salt, garlic, thyme and dried parsley.

Wash the sweet potatoes and cut the ends off.  Cut the potatoes into thinly sliced discs.

Place about 1/2 of the potato slices in the glass dish then pour about 1/2 of the liquid mixture over the potatoes.  Then add the second half of the potatoes and pour the rest of the liquid mixture over them.  Stir to evenly distribute, making sure none of the potatoes are left dry.

Place in the oven and bake uncovered for 40 minutes.  Remove from the oven and sprinkle with the shredded goat cheese.  Place back in the oven and broil for 3 minutes.

Remove from the oven, sprinkle with the fresh chopped chives and serve!!  This side dish is both a home run on flavor AND is a healthy option!