Posted on: November 10, 2017 at 2:49 pm

This article is shared with permission from our friends at Paleo Hacks.


Scalloped sweet potatoes smothered in buttery ghee and maple syrup are almost too pretty to eat, but that won’t stop us!

These scalloped sweet potatoes baked in maple syrup and topped with toasted walnuts will have your guests begging for seconds!


This recipe looks fancy, but the technique of creating the spiral is quite simple. It doesn’t require a mandoline slicer, but if you have one, feel free to use it. I found using a large chef’s knife and a steady hand did the trick to slice the sweet potatoes thin and uniform. Tip: Be sure to leave the skins on your sweet potatoes; they help create a crispy texture and are full of fiber. I also found it useful to use sweet potatoes that are uniform in size and shape without being too curvy, to create even circular slices.

In a saucepan, melt ghee, maple syrup and thyme together, stirring over low heat. Once the ghee is melted and incorporated, pour the sauce over the sweet potatoes, paying attention to get the sauce in between the nooks of the sweet potato slices. Sprinkle with walnuts and sea salt. Cover and bake for 50 minutes. Remove the cover and bake an additional 10 minutes to lightly toast the walnuts and crisp up the tops of sweet potatoes. Finish with fresh parsley, and serve while it’s hot!

Scalloped Sweet Potatoes Drizzled with Buttery Maple Ghee

Recipe by: Jennafer Ashley


Total Time: 1 Hour 10 Minutes

Preparation time: 10 Minutes

Cook Time: 1 Hour

Serves: 4

Scalloped sweet potatoes smothered in buttery ghee and maple syrup are almost too pretty to eat, but that won’t stop us!


  • Large chef’s knife or mandoline slicer
  •  Round casserole dish
  •  Small Saucepan
  • Aluminum foil


  • 4 medium sweet potatoes, thinly sliced
  •  2 tablespoons ghee
  •  2 tablespoons maple syrup
  •  1 teaspoon fresh thyme
  •  1/3 cup chopped walnuts
  •  1/4 teaspoon sea salt
  •  2 tablespoons fresh parsley, chopped


  1. Preheat the oven to 400°F. Arrange the sliced sweet potato in a round oven-safe casserole dish. Set aside.
  2.  In a small saucepan over low heat, combine ghee, maple syrup, and thyme. Stir until the ingredients are combined and the ghee is melted.
  3.  Pour the syrup mixture over the sweet potatoes. Sprinkle with walnuts and sea salt. Cover with aluminum foil and bake for 50 minutes.
  4.  Remove the aluminum foil and bake for an additional 10 minutes. Serve hot, garnished with fresh parsley.
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