Vegan Sweet Potato Gratin
Your family and friends will be amazed this holiday season when you serve up this Healthy Plant-Based Sweet Potato Gratin! A feast for the eyes and taste buds, this rich and indulgent recipe is as healthy as it is delicious. The rows of bite sized multicolored sweet potatoes baked to perfection in this creamy sauce are sure to satisfy. They won't believe something this tasty can be good for you!
Ingredients
- 2 white sweet potatoes 2 inches in diameter
- 2 purple sweet potatoes 2 inches in diameter
- 2 orange sweet potatoes 2 inches in diameter
Sauce
- ½ cup cashews
- ¼ cup rolled oats
- ¼ cup nutritional yeast
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1 tsp onion powder
- 2 cups water
Toppings
- 2 tbsp cranberries dried
- ½ tsp thyme
- ½ tsp cracked pepper
Instructions
- Preheat your oven to 400°F.
- Mandolin cut your potatoes about 1/4" thick and keep them in separated color piles.
Sauce
- Add all the sauce ingredients to a blender and blend until smooth.
Assembly
- Pour sauce into a mixing bowl, place one of the piles of sweet potatoes into the sauce and stir gently to coat the slices with the sauce.
- Place the sauce covered slices into the casserole dish standing them on edge in a line towards one side of the dish.
- Once you have filled a row take any remaining slices that are in the mixing bowl with the sauce out and set aside.
- Place the next pile of sweet potato sliced into the sauce and gently stir.
- Place those slices into the casserole dish next to the first row standing them on their edges.
- Repeat this process with the remaining pile of potatoes.
- For the fourth row, use whichever potato you choose to finish filling the pan.
- Pour the remaining sauce over the potatoes.
- Sprinkle the cranberries, thyme and cracked pepper on top.
- Cover the casserole dish with a lid or a piece of parchment paper.
- Bake for 45 minutes covered and then 15 minutes uncovered.
Nutrition
Calories: 189kcalCarbohydrates: 35gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 105mgPotassium: 592mgFiber: 6gSugar: 7gVitamin A: 20652IUVitamin C: 4mgCalcium: 53mgIron: 2mg
My little mandoline’s thickest setting Is 4mm or .15 inches. Will that work or too thin? Thx
If i were making this, i would cook just the potatoes first, covered,
then when they are taken out of the oven, let them cool just a bit,
and then pour the sauce on top. The sauce doesn’t need to be
cooked. and i would also soak the cashews, and the oats as well,
before hand. They are softer and make a better sauce when blended.
I made this tonight. I had to substitute almonds for the cashews and raisins for the cranberries but it was delicious and a hit with my husband and father. Thank you for the recipe!