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Paleo sweet potatoes and ham fresh out of the oven

Paleo Scalloped Potatoes and Ham Recipe

Tara Klippert
This dish is paleo, dairy free, gluten free, soy free, and grain free
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 8
Calories 219 kcal


  • 2 medium sweet potatoes
  • 4 cups cooked ham
  • 1 tbsp olive oil




  • Combine the almond milk, thyme, nutritional yeast, garlic powder, sea salt and pepper to a sauce pan and heat over medium heat.
  • Mix the cassava flour and vegetable stock together in a different dish and mix it thoroughly to remove lumps.
  • Once the almond milk mixture is starting to simmer, add the broth/cassava mixture and whisk to combine.
  • Whisk over low heat until the sauce thickens and set it aside until needed. If you find your sauce is not thickening, add some additional cassava flour or tapioca/arrowroot starch.


  • Preheat the oven to 425F.
  • Remove the skin from your sweet potatoes using a vegetable peeler.
  • Use a mandolin to make thin sweet potato slices and store them in large bowl of water to prevent them from drying out and changing color. If you do not own a mandolin, you can also slice them with a large knife, making sure to get the thinnest slices possible.
    slicing sweet potato with mandolin
  • Slice the ham as thinly as you can.
  • Add oil to the bottom and sides of the cast iron skillet to prevent sticking.
  • Layer the sweet potato and ham slices around the bottom of the pan in an even layer.
    bottom layer of sweet potato and ham
  • Add a layer of sauce on top of the sliced sweet potato and ham.
  • Continue alternating layers of potatoes/ham and sauce until all the ingredients have been added to the cast iron pan.
    spreading sauce on sweet potato and ham layers
  • Once complete, cover the cast iron pan with tin foil and bake for 1 hour.
  • After 1 hour, remove the foil and continue baking uncovered for another 30 minutes or until the potatoes are tender and the top layer turns golden brown.
  • Store your cooked scalloped potatoes in an airtight container in the fridge for 2 – 3 days. You can also freeze this in a sealed container for multiple months.


I provide ingredient substitutions and recipe variations to make it vegan or AIP in the blog post above.
Step-by-step instructions and photos can also be found in the blog post above as well.


Calories: 219kcalCarbohydrates: 23.9gProtein: 10.7gFat: 9.1gSaturated Fat: 2.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gCholesterol: 17.5mgSodium: 1037.4mgPotassium: 411.1mgFiber: 4.2gSugar: 1.5g
Keyword dairy free, gluten free, grain free, paleo, soy free
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