Side Dishes

November 20, 2022

Chipotle Scalloped Sweet Potatoes

I used to have a small in-home catering company and often partnered with a sommelier and do wine tastings. This was a dish I created for one of the various wine tastings we held, and it was a huge success. I had many people ask for the recipes, and we began serving this at our family holiday meals after. It’s a fun way to make scalloped potatoes that bring a little heat and a different flavor profile.

This can be made with either heavy cream or full-fat coconut milk if you are dairy free. Depending on how spicy you like, add 1 tablespoon of minced chipotle for mild to medium and 2 tablespoons if you want it hot.

Chipotle Scalloped Sweet Potatoes

These scalloped potatoes are a fun twist on a classic dish. They are also gluten-free and dairy-free.



  • 3 medium sweet potatoes, peeled (about 3 lbs)
  • 3 C full fat coconut milk or heavy cream
  • 1-2 T minced chipotles (packed in adobo sauce)
  • 1 tsp sea salt
  • 3 garlic cloves, minced
  1. Preheat the oven to 375 degrees.
  2. Use a mandoline or food processor to slice the peeled sweet potatoes into 1/8th-inch thick rounds.
  3. In a small bowl, whisk the coconut milk or heavy cream, 1-2 tablespoons minced chipotles (depending on how spicy you want it), sea salt, and minced garlic.
  4. In a 9x9 pan, add enough milk mixture to slightly cover the bottom of the pan and add a layer of the sweet potato round- slightly overlapping.
  5. Alternate the potato and milk mixture in layers, ending with the milk.
  6. Cover the pan with tin foil and bake for 30 minutes.
  7. Uncover the pan and continue baking for 35-45 minutes.
  8. The potatoes should be cooked through and surrounded by a thick sauce when they are done.


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