These scalloped sweet potatoes are so delicious, especially on a fall afternoon or evening! The nutmeg, cinnamon, and thyme gives this dish great autumn flavors. I absolutely love scalloped potatoes; what's better then cheesy and creamy potatoes?! Instead of heavy cream in the pumpkin spice cream sauce, I use coconut milk!
This would be a yummy and healthy side dish to have on your table this Thanksgiving!!
Onto the recipe!
Cheesy Pumpkin Spice Scalloped Sweet Potatoes with Chicken Sausage
- 2 large sweet potatoes, peeled & thinly sliced
- 1 can coconut milk (14 ounces)
- 5 chicken sausage links, sliced
- 2 tablespoon kerrygold butter
- 1/2 tablespoon wedo banana flour
- 1/4 cup goat cheese
- 2 cups shredded mozzarella
- 1/2 cup pumpkin puree
- 1 teaspoon thyme
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- salt and pepper, to taste
Heat one tablespoon of butter in a pan over medium-high heat. Once hot, add sausage slices and cook until crispy.
Heat one tablespoon of butter in a saucepan over medium heat. Stir in banana flour to make a rue, and then add in coconut milk and simmer. Once boiling, add in pumpkin puree, goat cheese, thyme, nutmeg, cinnamon, and salt & pepper.
Coat bottom of a cast iron with half of the sweet potato slices. Top with creamy pumpkin sauce, sausage, and then shredded mozzarella. Repeat order with the rest of the sweet potato slices. Bake in oven for about 35 minutes. Enjoy!!