SCALLOPED SWEET POTATOES

These vegan Scalloped Sweet Potatoes are rich, creamy, and completely dairy-free—comfort food without the compromise. They’re the perfect plant-based twist on classic scalloped sweet potatoes, and they’re guaranteed to impress any crowd.

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Ingredients

2 medium Sweet Potatoes
2 Shallots finely diced
2 cups Almond Milk unsweetened
1 cup Vegetable Broth
⅓ cup Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Dried Thyme
½ tsp Cajun Seasoning
½ tsp Turmeric
¼ cup Smoked Paprika
1 pinch Cayenne Pepper
Salt and Pepper to taste
¼ cup Cornstarch or Arrowroot Powder
¼ cup Cold Water
¼ cup Fresh Parsley chopped, for garnish

Instructions

Preheat the oven to 425°F.
Peel and thinly slice the potatoes - by hand, using a mandoline or a food processor with the slicing attachment. Try and get the slices the same thickness and place them in a bowl of cold water for a few minutes.
In a small saucepan over medium heat, whisk together the milk, broth, yeast and spices. Turn the heat to slow and simmer, stirring frequently, for a few minutes.
In a small bowl, mix together the arrowroot powder (or thickener of your choice) and the water until it is smooth. Add it to the saucepan and whisk until combined. Remove the sauce from the heat after it has thickened completely, shouldn't take longer than about a minute.
Drain the potatoes and start layering them in a glass dish. It's okay if they are touching or overlapping. Sprinkle some shallots and sauce over the potatoes, then start a new layer. Continue until no sweet potatoes, sauce or shallots remain.
Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 20 minutes.
Garnish with fresh chopped parsley and let sit for 5 minutes before serving.

Nutrition