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Sweet potatoes have been called a super food, sure, but at the end of the day I just love them because they taste fabulous! Sweet potato fries are one of my favorite comfort foods and I always seem to be scheming up ways to each more sweet potato, as fries or otherwise.

This recipe was no exception. I enjoy using Ricki Heller’s (of Diet Desserts, and Dogs) recipe for almond butter sweet potato fries (and other root vegetables!), and so I was inspired to make a dessert with almond butter as one of the main flavors. Nothing can replace the fun of a crispy sweet potato fry, but if you’re looking for a relatively healthy dessert, give this a try! I certainly wasn’t disappointed :)

Scalloped Sweet Potato Dessert

2 large sweet potatoes (about 4 cups)
4 tbs almond butter
2 tbs oil
2 tsp vanilla extract
20 drops NuNaturals Liquid Stevia
1/4 cup brown rice syrup
1 cup almond milk
1 tsp cinnamon
1 pinch of allspice


Preheat the oven to 350 degrees.

Start by washing and peeling the sweet potatoes. However you choose, slice the potatoes. I did my slices by hand, and kept that at about a 1/4 inch to a 1/2 inch thickness. This left for a nice texture when it was all baked. Thinner would probably be just as nice though.

In a small mixing bowl, combine the almond butter, oil, vanilla extract, stevia, and brown rice syrup until its completely blended (as little chunks of almond butter as possible). Then add the almond milk and whisk them together. Finally, add the cinnamon and all spice.

Using a non stick casserole dish (I used a 9×13 glass pan), lay one layer of sweet potato on the bottom, cutting any pieces you need to in order for it to be covered. Spoon some of the liquid mixture over each slice. Do this until you’ve layered all the potato slices. Pour the remaining liquid mix over the top.

Cover the pan with aluminum foil and bake at 350 for 45 minutes. The remove the aluminum foil and bake for an additional 15 to 20 minutes, according to you liking.

Share. If necessary ;)

This recipe is linked to My Meatless Monday, Mouthwatering Monday, Midnight Madness Meatless Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Tasty Tuesday Blog Hop, and Slightly Indulgent Tuesday, Tasty Tuesday, Tuesday Twister, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter Thursday, Prairie Story Recipe Swap, Food on Friday, Foodie Friday, and Vegetarian Foodie Friday.

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10 Responses to Scalloped Sweet Potato Dessert

  1. That’s my kind of dessert (minus the nuts!).

  2. Lisa says:

    Looks delicious! I think I forget how good sweet potatoes are every year. Note to self to make some!

  3. Sounds and looks great to me, Aubree! But, I do have to confess that one photo immediately made me think of pepperoni pizza! LOL


  4. Ricki says:

    It sounds like a great way to combine two of my favorite foods–sweet potatoes and almond butter! I’ve been working on a different kind of (sweet) sweet potato casserole, not too different from this one. . . how can you go wrong with sweet potato, right? :D

    Hope you had a great holiday celebration!

  5. Lisa says:

    I’m so glad I linked over from Twister Tuesday! These look delicious! One of my children has allergies to gluten and dairy so I will be perusing the rest of your recipes. Also, I’m now following you on Twitter.

  6. Maggie says:

    Sounds good to me! You’re so darned creative. Can I come to your house for dinner please?

  7. Linda says:

    I’ve never had sweet potatoes for dessert, but I’m sure they are great. This recipe looks delightful.

  8. christy says:

    wow…this is gorgeous and i love the elements of the recipe…i could eat a whole pan, i think. what a wonderful way to start the new year…this is definitely on my “to make” list. thank you for sharing with tuesday night supper club!

  9. Drew says:

    This looks great! I’ve included a link to this recipe in my gluten-free Thanksgiving recipes list over on my blog. Thanks for sharing!

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