Mediterranean Scalloped Sweet Potatoes

Mediterranean Scalloped Sweet Potatoes |

Growing up, sweet potatoes were not part of our dinner rotation. The only sweet potato dish I really knew of was the one served at Thanksgiving that's covered in marshmallows. So when I first started eating sweet potatoes in my late 20's, I'd say it took me quite awhile to really love them.

But then there was no turning back.

I'm always looking to try new recipe ideas with sweet potatoes and really show just how versatile they can be. When I got the idea for these Mediterranean Scalloped Sweet Potatoes, I was slightly fearful. I thought they could either be completely amazing or a total disaster. There would be no in between.

This post is sponsored by NC Sweet Potatoes

Mediterranean Scalloped Sweet Potatoes |

Luckily, this recipe turned out to be highly edible. (Although, fairly different from traditional scalloped potatoes.)

And my love affair for sweet potatoes continues! 

Mediterranean Scalloped Sweet Potatoes |

I know sweet potatoes are always touted as a "health" food, but why exactly? They're absolutely loaded with Vitamin A and have a decent amount of Vitamin C, along with having antioxidant and anti-inflammatory properties and being a good source of fiber.

Plus, hello, they're so irresistibly delicious. (And filling!)

If you're still on the fence about sweet potatoes, I urge you to try some savory sweet potato recipes. Do you remember my Easy Sweet Potatoes + Eggs from a few years ago (how has it been that long??)? That's pretty much the most popular recipe on my blog and I highly recommend you try it if you haven't yet. 

I also love simple baked sweet potatoes slathered in my salt + pepper cashew butter. TOO good. The slightly sweet and salty contrast does me in every time.

Mediterranean Scalloped Sweet Potatoes |

Ohhhh, sweet potatoes. I know I can always count on you, no matter the time of year. 

Now let's get to that recipe.

Mediterranean Scalloped Sweet Potatoes |

Print Recipe!

heavily adapted from: Gimme Some Oven

Mediterranean Scalloped Sweet Potatoes

gluten-free // yields 3-4 main dish servings or 6 side dish servings

  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 cup finely diced yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • 2 tablespoons gluten-free oat flour
  • 1 2/3 cups whole milk
  • 1/2 cup chopped sun-dried tomatoes (not oil packed)
  • 1/2 teaspoon salt + pepper
  • 1 1/2 lbs small/medium sweet potatoes
  • 1 cup finely crumbled feta cheese (sheep or goat feta)
  • 1/4 cup chopped kalamata olives

Heat oil in a medium-sized pot over medium heat. Add the onion and cook, stirring frequently, for about 10-12 minutes. Onions should be lightly browned. Add in garlic, thyme, and oregano and stir for 30 seconds. Stir in the oat flour for 30 seconds (mixture will become pasty).

Slowly pour in the milk and whisk well to combine. Increase heat to medium-high and bring to a soft boil, stirring or whisking frequently. Once boiling, reduce heat to simmer for 2-4 minutes until mixture starts to thicken (a bit thinner than alfredo sauce). Remove from the heat and stir in the sun-dried tomatoes. Stir in the salt + pepper. Let cool for 10-12 minutes. It will continue to thicken as it cools.

Preheat oven to 400° F.

While the sauce sits, wash potatoes and cut ends. Slice into even, 1/8-inch slices. Use a mandolin if desired (I find mine hard to use with sweet potatoes.) 

Grease a 10-inch oven-safe pan and layer half of the potatoes, overlapping each by about 1/3. (You will most likely have about 1 1/2 layers built up with half of the potatoes.) Pour half of the sauce mixture on and spread to coat. Try to work it in a bit so some goes to the bottom. Sprinkle a scant 1/2 cup of the feta cheese over top. Repeat with remaining potatoes, sauce, and cheese. 

Cover tightly with foil and bake for 25-30 minutes. Potatoes should be somewhat tender. Remove foil and bake for 15-20 minutes until potatoes are fully tender and cheese is lightly browned. Let sit for 5-7 minutes before serving. Top with olives and a sprinkling of fresh chopped oregano if desired. Salt to taste after serving.


  • Avoid cow's milk feta cheese as the flavor is quite bland in comparison to sheep or goat's milk feta.
  • A 9x13 baking dish will also work well. Half of the potatoes should create 1 layer. 
  • Do not sub out whole milk or the mixture may be watery after baking.
  • Instead of oat flour, you can sub 1 tablespoon + 1 teaspoon arrowroot or cornstarch if desired.
Mediterranean Scalloped Sweet Potatoes |

Happy Wednesday, friends!


This post was sponsored by NC Sweet Potatoes. Opinions are always my own, and I mean, who wouldn't want to spread some sweet potato love? Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you find here!

p.s. Check the last post to see the update on who won the giveaway!

Roasted Cauliflower and Chickpea Salad

Alternative title: Adventures in renovation land with a delicious recipe at the end.

We took on a large scale yard project this weekend. Maybe a little too large? But it was something that had to get done.

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

Imagine a flagstone patio that is 11 feet deep by 30 feet wide (the width of our house). Then imagine that this surface slopes down a couple inches in the direction of your house and slopes up towards the yard. Then imagine a huge rain storm and where that water goes. Are you with me?

It goes through your foundation.

I would love to have a nice little discussion with the previous owners who had this shoddy patio installed. It’s unbelievable how poorly it was done.

So if you can imagine, we had to lower the side that goes into the yard so it slopes down and away from the house. This means we had to dig deep. For some unknown reason we thought it could be done with shovels.

2 hours later we rented a dingo.

12 hours later we had about 12 tons of dirt to deal with. I’m not joking.

Are you having a panic attack yet? I am.

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

Luckily, we have generous and amazing friends who were there to help. I wasn’t able to help much with the labor because at this point it was a 3-person job. So then my goal became: keep these boys fed, make sure they have beer, make Home Depot runs, and post ads on Craigslist hoping people would come pick up the dirt.

We were able to offload about 1/2 of the dirt. Craigslist is an amazing thing. And now we’re using a service called Bagster to help haul the rest away. Oh, how I wish Bagster was sponsoring this post.Kidding. Maybe.

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

The boys worked past sunset after I purchased a few flood lights. They finally finished excavating around 10pm on Saturday. Sunday started bright + early filling the patio area with structural backfill [basically broken concrete] and then tamping it down with a gas powered tamper that shook the whole house.

Oh, did I forget to mention when we thought we smashed the clay sewer line?

Panic attack #2.

Luckily, it was just broken pieces of old clay pipe.

And then the sprinkler electrical line was accidentally cut through with a shovel. It had 14 electrical lines running through it. Chris got that fixed and then it was time to start leveling. Even with 2 civil engineers, a landscape architect, and a mathematician it was an undertaking.

By the end of Sunday a few of the flagstone pieces were set into place, but it’s an extremely tedious process. Thankfully, Chris numbered each stone with chalk and took a ton of photos so we could place each one back in the correct spot.

Now, the end of the patio sits a good 6 inches below the top of the ground. And this is where project #2 comes in. The water can’t just pool at the end of the patio below the ground line. We now have to dig out a 30 foot long by 5 feet wide by 8 inch deep area for the water to drain.

Did I mention the [mostly dead] tree that has to be cut down?

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

I think I’ll stop there. It’s Monday and this just got a little too intense.

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

But if you live in Denver and know of a good landscaping company, please let me know!

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

And now, we eat.

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

Print this!

Roasted Cauliflower and Chickpea Salad

gluten-free, vegan // yields 3-4 large servings, or 6-8 side-dish servings

cauliflower + chickpeas:

  • 1 large head cauliflower
  • 2 1/2 cups chickpeas, rinsed + drained
  • 1 1/2 tablespoons high-heat cooking oil
  • 3 tablespoons thinly sliced shallot
  • 2 teaspoons minced garlic
  • 3/4 cup sliced sun-dried tomatoes, not oil packed
  • 1/3 cup sliced kalamata olives
  • 5oz mixed baby greens
  • fresh thyme or oregano


  • 1/4 cup fresh lemon juice
  • 1/4-1/3 cup extra virgin olive oil
  • 1 1/2 tablespoons cashew butter, or almond butter
  • 1 teaspoon pure maple syrup
  • salt + pepper

Preheat your oven to 400° F.

Chop cauliflower into 1-2 bite pieces and place on a large baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast for about 30 minutes, turning once halfway through, until tender and starting to brown. 

At the same time, place chickpeas on another large baking sheet and toss with 1/2 teaspoons oil, salt, and pepper. Roast chickpeas for about 20-25 minutes, turning once halfway through. They should be starting to split open and crisp a bit. Turn oven down to 350° F. Add the garlic and shallot and toss together with another drizzle of oil. Roast until the garlic and shallot are just starting to turn golden brown, about 6-8 minutes. Stir a few times and watch closely so it doesn’t burn. Add the olives and sun-dried tomatoes in the last 2-3 minutes to warm.

While roasting, place all dressing ingredients with about 1/4 teaspoon salt + pepper in a jar or sealable container and shake until fully combined. Set aside and shake before pouring. Store excess sealed in the fridge.

Remove both pans from the oven and toss together on one pan. Toss with desired amount of dressing. Taste, and add more salt + pepper if needed. Place mixed greens on a large platter and top with roasted salad. Sprinkle with salt, pepper, and fresh thyme. Serve extra dressing on the side.

Roasted Cauliflower and Chickpea Salad |
Roasted Cauliflower and Chickpea Salad |

Thanks for listening to my weekend yard rant. If you like landscaping and live in Denver we have extra shovels.