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You are here: Home / Reflections / Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts

Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts

November 2, 2016 by Meghan 24 Comments

This scalloped sweet potato casserole with bechamel sauce and candied walnuts is a little fancier than my usual stuff.

A healthy twist on a classic casserole, scalloped sweet potatoes with a bechamel sauce and candied walnuts is out of this world.

In my defense (I was raised by attorneys, of course I have a defense), I made it for Thanksgiving last year and you can’t hold back when it comes to that holiday. Nope, you gotta have all the bells and whistles because people have high expectations when it comes to this particular meal, and I refuse to be the one who disappoints the masses.

Last year, I was assigned the sweet potatoes for Thanksgiving, which excited me to no end, mainly because I always get the green veggies, and while those babies are near and dear to my heart, I am not a one trick pony. In fact, I’m not a pony at all, even if my tiny human rides roughshod over me; only on Fridays though. I win the rest of the week. 

A healthy twist on a classic casserole, scalloped sweet potatoes with a bechamel sauce and candied walnuts is out of this world.

In any event, I prefer my sweet potatoes savory. Tradition dictates otherwise though, and I knew there was a fairly good chance I might let down some folks who were used to the customary and overtly sweet, marshmallow filled combination called sweet potato casserole.

I simply couldn’t bring myself to make that concoction of candy though, not because of the caloric makeup either. You know I don’t waste mental energy on that stuff. There’s just something a little too obvious and cheap about that dish, like a bad porno with a serious plot and characters named Senator Blowhard. Basically, it’s not my thing.

A healthy twist on a classic casserole, scalloped sweet potatoes with a bechamel sauce and candied walnuts is out of this world.

Cheese on the other hand, well now that’s something I can get on board with. In fact, potatoes and cheese are two of my favorite things so I decided to pair them together in this kinky twist on a classic casserole. To keep the crowds happy, I made a light and lovely bechamel sauce sweetened with cinnamon, nutmeg and raisins. I tossed it with the scalloped sweet potatoes and topped the entire thing with my own candied walnuts.

Needless to say, and yet I will anyway, this casserole is picture perfect and damn delectable too. It’s light and sweet without being overpowering or using a lick of sugar or a single chemically created marshmallow. It’s also much easier to create than it sounds. Plus, it’ll make people think you’re fancy and give you street cred.

Don’t worry though. Your secret is safe with me…

Senator Blowhard; if that is your real name.  

A healthy twist on a classic casserole, scalloped sweet potatoes with a bechamel sauce and candied walnuts is out of this world.

Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts
2016-11-01 11:30:31
Serves 8
A healthy twist on a classic casserole, scalloped sweet potatoes with a bechamel sauce and candied walnuts is out of this world.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 5 to 6 large Sweet Potatoes, sliced thinly
  2. 5 Tbsp. Butter
  3. 5 Tbsp. Flour
  4. 3 cups Milk of choice (I used plain Almond Milk)
  5. 5 ounces Goat Cheese
  6. 2 ounces Brie
  7. 4 ounces Mozzarella Cheese
  8. 4 ounces Mascarpone
  9. 1/2 tsp. Salt
  10. 1/2 tsp. White Pepper
  11. 1/2 tsp. Cinnamon, plus more to taste
  12. 1/4 tsp. Nutmeg
  13. 3/4 Raisins
  14. 3/4 cup Candied Walnuts*
Instructions
  1. Preheat oven to 400 degrees.
  2. In a mid-sized saucepan over medium heat, melt 5 Tbsp. of butter. Once the butter has melted, reduce the heat to low and then add flour, one tablespoon at a time, using a whisk or a fork until the flour has been fully absorbed. Itโ€™ll resemble a paste.
  3. Slowly add in your milk, stirring until fully incorporated with butter/flour mixture. Your sauce will be quite thin at this point. Add in the cheese and all of the spices (from the salt to the nutmeg) and continue to stir until cheese has melted and mixture has thickened. If your sauce is too thick, you can gradually add more milk. Alternatively if sauce is too thin, you can add more cheese. Taste your sauce and adjust seasonings as necessary. Once your sauce is to your liking, add in the raisins.
  4. In a greased 2.5 quart casserole dish, place sliced potatoes flat side down, alternating with scoops of cheese sauce. I lay out one layer of potatoes, then one scoop of cheese sauce, one layer of potatoes, one scoop sauce until Iโ€™m completely out of both. The cheese sauce should be your final layer. Note: The sauce should be spread over each of the layers, although it wonโ€™t cover everything. Itโ€™s okay because as it cooks it will melt and manage to fill the nooks and crannies you missed.
  5. Bake covered for 45 minutes and then uncovered for 15 more minutes until top is golden brown, and you can easily piece the potatoes with a fork.
  6. Spread candied walnuts over the top and serve.
Notes
  1. *You can purchase candied walnuts or you can use my recipe for oven roasted candied nuts here: http://cleaneatsfastfeets.com/2015/11/11/must-have-oven-roasted-candied-walnuts/. If you use my recipe, I recommend making them ahead of time and making a double batch because you're going to eat a bunch of them as is.
  2. **This is one of those dishes which comes together quickly, so I like to have my ingredients prepped before I even start cooking. I prep the cheese, measure out the milk and combine all the spices in a small cup. Last, I peel and finely slice the potatoes (a mandolin would work well if you are fortunate enough to own one).
By Meghan McCarthy
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/

A healthy twist on a classic casserole, scalloped sweet potatoes with a bechamel sauce and candied walnuts is out of this world. 

A #healthy twist on a classic, scalloped #sweetpotatoes with a #bechamel sauce and candied walnuts is out of this world.

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What is your favorite dish at Thanksgiving? Are you a fan of the classic sweet potato casserole? How about bad porno movies? 

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Filed Under: Gluten Free, Good Eats, Main Dishes & Sides, Reflections, Vegetarian Tagged With: Clean Eating, food photography, happy, healthy, healthy living blogger, recipe, Recipe Alert, vegetables, vegetarian

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Comments

  1. Laura @ Sprint 2 the Table says

    November 2, 2016 at 6:31 AM

    Well then. You know I’m always down for a kinky twist. I’d likely eat this whole pan. This looks wayyyyyy better than that runny casserole crap with marshmallows on top that was always at my grandparents house on Turkey Day.

    Why am I commenting on your blog at 330 in the morning? I knew you’d ask! It is not just my excitement over the Cubs winning (though that was awesome). I had the WEIRDEST dream about you. You killed this girls and I had to help you hide the body. But first I went running. I dunno… too much wine before bed. At any rate, I’m good friend. The type that will help you hide bodies.
    Laura @ Sprint 2 the Table recently posted…BBQ Cauliflower “Rice” Bowl [Recipe] + WIAWMy Profile

    Reply
    • Meghan says

      November 2, 2016 at 12:32 PM

      Who did I kill? Hopefully it wasn’t someone I knew. I appreciate your willingness to bury my skeletons, even in your sleep. You’re a good friend.
      Meghan recently posted…Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied WalnutsMy Profile

      Reply
  2. Tara says

    November 2, 2016 at 7:04 AM

    Ooh, these look perfect for the Thanksgiving table. My family doesn’t go for marshmallows anyway, so no one to disappoint there. Though ever since I added roasted garlic and cheese to my mashed potatoes one year, that dish has been my unofficial job.

    Though I will be trading in spuds for snails this Thanksgiving, as my friend and I will be in Paris! Kinda sad to miss it but, ya know, Paris.

    Reply
    • Meghan says

      November 2, 2016 at 12:35 PM

      Yeah Paris wins, although your potatoes do sound pretty fantastic. I’d like some of those.
      Meghan recently posted…Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied WalnutsMy Profile

      Reply
  3. Danielle says

    November 2, 2016 at 8:07 AM

    Yummy it’s like all my favorite things jumped in a ish together and made flavor babies. Love it. I’ve always been a sucker for the sweet potato dishes. I also love the Brussels sprouts. And cranberry relish. And our traditional vegan im onion gravy. Ok well I guess I’m hungry now ๐Ÿ™‚
    Danielle recently posted…WIR sleep less play moreMy Profile

    Reply
    • Meghan says

      November 2, 2016 at 12:38 PM

      I want vegan onion gravy and Brussel sprouts. ๐Ÿ™‚

      Reply
  4. Cora says

    November 2, 2016 at 8:19 AM

    Geeeez louise. You’ve officially blown any Thanksgiving dish out of the park.
    I’m not sure I’ve ever had that cliche marshmallow sweet potato thing I see and hear about… I am also much more prone to the cheese and potato marriage. Its funny – I was actually just thinking about your scalloped potato recipe yesterday (I made it last year and it was seriously the bomb – I loved your use of a little bit of red pepper flakes). I’m wanting to make it again soon. Maybe I’ll hybrid the two together. I do have goat cheese!!
    Cora recently posted…WIAW: When I Don’t Want to Cook Or Get Groceries.My Profile

    Reply
    • Meghan says

      November 2, 2016 at 12:39 PM

      Those cheddar scalloped potatoes are some of my favorites. I need to make a batch of those too. ๐Ÿ™‚
      Meghan recently posted…Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied WalnutsMy Profile

      Reply
  5. Suzy says

    November 2, 2016 at 9:56 AM

    Senator Blowhard? Omg. I’m getting all hot and bothered.

    I can honestly say I have never once tried the a sweet potato casserole. I don’t think it’s as popular up here as is it down there! This looks bomb though. I love cheese.
    Suzy recently posted…The RideMy Profile

    Reply
    • Meghan says

      November 2, 2016 at 12:42 PM

      Cheese is my spirit animal.

      Reply
  6. Brittany says

    November 2, 2016 at 8:47 PM

    This is fancy as fuck, and I love it!
    Brittany recently posted…Hunter Farms, Union WashingtonMy Profile

    Reply
    • Meghan says

      November 2, 2016 at 11:51 PM

      I specialize in fancy as fuck. ๐Ÿ™‚

      Reply
  7. Jen @ Chase the Red Grape says

    November 2, 2016 at 10:36 PM

    Mmmm this looks so decadent… Just what you want to celebrate a holiday!
    I have only ever had sweet potatoes savory – the typical sweet potato casserole has no appeal on me whatsoever! Then again I have never tried it so who knows I may love it. Would rather try yours though…
    Jen @ Chase the Red Grape recently posted…Macro Counting – the good, the bad and the ugly – part two #5TTTMy Profile

    Reply
    • Meghan says

      November 3, 2016 at 7:00 PM

      I like my version better too but I’m biased. ๐Ÿ™‚
      Meghan recently posted…Spilling The BeansMy Profile

      Reply
  8. Kirsten says

    November 3, 2016 at 7:33 AM

    Meghan,
    I think this combo sounds wonderful. I’ve been getting lovely sweet potatoes in the farm share, carefully rotated into the Strategic Winter Squash Reserve, and I’m about ready to play with them.
    And I’ve got goat cheese in the freezer! Did you know you could freeze goat cheese? After carefully turning 10 pound logs of it into many deli buckets, labelling and loading them into the freezer at work for use, thawed, on the line . . . I can tell you it does.
    It’s my new technique when I get a double log at Costco. I crumble it into a couple of containers and stick one in the freezer. Since I only use goat cheese crumbled (not sliced) it works for me.

    The more you know.

    Thanks for this recipe–it looks like a yummy one for Thanksgiving!
    Kirsten recently posted…Apple Cranberry Margarita SlushieMy Profile

    Reply
    • Meghan says

      November 3, 2016 at 7:01 PM

      You can freeze goat cheese…well I never. The more you know indeed. Thanks for sharing your pearls of wisdom.
      Meghan recently posted…Spilling The BeansMy Profile

      Reply
  9. Amanda @ .running with spoons. says

    November 3, 2016 at 1:08 PM

    I’ll say it’s fancy! I don’t even know what *scrolls up to check spelling* bรฉchamel sauce is. Regardless, I love that you went that route instead of doing the marshmallow thing. I didn’t even know that was a legit combo until I started reading blogs, and it sounds super crazy to me. I like my sweets, but for some reason I definitely prefer going the savoury route with sweet potatoes. I’ll save my marshmallows for roasting.
    Amanda @ .running with spoons. recently posted…feeling funky & ice cream for lunch (ToL#207)My Profile

    Reply
    • Meghan says

      November 3, 2016 at 7:03 PM

      Well said. Marshmallows are for roasting, entirely separate from sweet potatoes.

      Bechamel is just a fancy name for a white sauce made with a base of butter, flour and milk. It’s actually incredible easy.
      Meghan recently posted…Spilling The BeansMy Profile

      Reply
  10. Kristy from Southern In Law says

    November 4, 2016 at 1:40 AM

    Sweet potatoes, cheese, walnuts – this looks like the ULTIMATE side dish! I have got to try this!
    Kristy from Southern In Law recently posted…Recent Things: Mystery Directions, Video Games and Joy!My Profile

    Reply
    • Meghan says

      November 5, 2016 at 2:23 PM

      Oh yes, this is for all the potato lovers out there. ๐Ÿ™‚
      Meghan recently posted…Spilling The BeansMy Profile

      Reply
  11. Chelsea A says

    November 7, 2016 at 7:10 PM

    To be honest, I’ve never had the classic marshmallowy sweet potato casserole… I think it’s mainly a US tradition because I don’t know many other Canadians that make it either. I think I would way prefer your version though. Marshmallows belong in s’mores, not dinner in my opinion!

    My favourite dish at Thanksgiving is my dad’s stuffing. And the pumpkin pie, duh.
    Chelsea A recently posted…What I Ate Wednesday: Dietitian Edition 4My Profile

    Reply
    • Meghan says

      November 7, 2016 at 8:20 PM

      I still want to try your dad’s garlicky green beans. ๐Ÿ™‚
      Meghan recently posted…Week in Review: The Play Date Edition (#56)My Profile

      Reply
  12. Crissy says

    February 3, 2020 at 12:30 AM

    Wow, this looks so yummy with the walnuts on top!
    Crissy recently posted…Ham and Noodle CasseroleMy Profile

    Reply

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  1. Salacious Sweet Potato Recipes (Vegetarian) - Clean Eats, Fast Feets says:
    November 19, 2016 at 10:12 AM

    […] Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts […]

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I’m Meghan, CEO of City Hippie granola, a food blogger, and fit(ish) momma of a toddler keeping it real in Cleveland. Coffee is my higher power, followed by veggies and cheese or cheese and veggies or veggies with cheese.

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