Recipes and Cooking Scalloped Sweet Potatoes with Peanut Streusel 3.8 (4) 3 Reviews Here's an unexpected use for your springform pan. The pan usually used for making cheesecake is perfect for layering sweet potato slices and the coconut milk-based sauce. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 35 mins Total Time: 2 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon butter 3 garlic cloves, minced 3 tablespoon all-purpose flour 1 ½ cup unsweetened light coconut milk 1 tablespoon chopped fresh basil or parsley ½ teaspoon Chinese five-spice powder, or 1/4 teaspoon ground cinnamon or ground nutmeg ½ teaspoon salt ¼ teaspoon black pepper 3 pound sweet potatoes (5 to 6 medium), peeled and very thinly sliced Peanut Streusel (see recipe) Directions Preheat oven to 325°F.* Grease the bottom and sides of a 10-inch springform pan. Line pan with parchment paper, allowing ends of paper to extend above edge of pan. For sauce: In a large saucepan melt butter over medium. Add garlic; cook 1 minute. Whisk in flour. Add coconut milk all at once. Cook and stir until thickened and bubbly. Stir in basil, five-spice powder, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper; remove from heat. Arrange sweet potatoes in pan, overlapping slices as necessary and spooning some of the sauce over each layer as you work your way around the pan. (You should have five or six layers of potatoes with about 1/4 cup sauce per layer, ending with sauce.) Season with additional salt and pepper. Sprinkle with Peanut Streusel. Bake, uncovered, about 1 hour or until bubbly and golden and potatoes are tender. Remove from oven; let stand 30 minutes. Remove sides of pan; gently peel away paper. Slice into wedges and, if you like, top with additional peanuts and/or basil. Serves 8. Peanut Streusel In a medium bowl stir together 1/2 cup each packed brown sugar and all-purpose flour. Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 1/2 cup each chopped roasted peanuts or toasted almonds and flaked coconut. *Tip: To bake separate from the turkey, bake at 375°F 45 minutes. Take It Easy: Prep as directed, placing potatoes in a buttered 3-qt. baking dish. Spread sauce over potatoes. Top with Streusel. Bake in a 325°F oven, uncovered, about 1 hour or until browned and potatoes are tender. Let stand 10 minutes before serving. Tips Up to 1 day ahead, slice potatoes, make sauce, and prepare Streusel. Place in separate airtight containers and chill. (Place potatoes in a resealable plastic bag; squeeze out excess air.) Assemble and bake as directed. To bake with turkey: Place springform in 325°F oven with turkey. Bake for 1 hour. Cool and serve as above. Rate it Print Nutrition Facts (per serving) 405 Calories 19g Fat 55g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 405 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 23mg 8% Sodium 343mg 15% Total Carbohydrate 55g 20% Total Sugars 17g Protein 7g Vitamin C 4.6mg 23% Calcium 71mg 5% Iron 1.9mg 11% Potassium 672mg 14% Folate, total 49.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.