Last updated - ; Published - By Rhian Williams 8 Comments
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ThisVegan Scalloped Sweet Potato Gratin is what side dish dreams are made of! It'seasy to make,luxuriously rich and creamyandpacked full of sweet, tender sweet potatoes!
ThisVegan Scalloped Sweet Potato Gratin was inspired by this Potato Dauphinoise Gratin, which is one of my favourite side dishes ever! It's surprisingly healthy, full of flavour, and seriously addictive too. I wondered whether sweet potatoes would work in place of potatoes...
Turns out, they work very well! Whilst the potato version is starchy and comforting, this sweet potato gratin has a velvety texture, and has an interesting sweet-savoury flavour profile. If you're not into sweet savoury dishes, I would definitely recommend you make the potato version instead, but this sweet potato one is a must for all those sweet potato lovers out there!
The sweet potatoes don't need to be boiled first, which makes this dish easy to throw together, and the sauce comes together quickly as it doesn't require a blender.
The base of the sauce is unsweetened almond milk (or oat milk for a nut-free version), nutritional yeast (for a cheesy flavour), and some basic seasonings.
To thicken the sauce, I used cornflour (cornstarch) - it's important that you mix together the cornflourand almond milk until completely dissolved before adding it to the hot pan, because otherwise it will clump up instead of being distributed evenly.
Then the hardest part is waiting for it to cook in the oven!
This Vegan Scalloped Sweet Potato Gratin would make a great side dish for Thanksgiving, Christmas and anything else in between. If making this dish for a special occasion, you can take off some of the pressure by slicing up the sweet potatoes and preparing the sauce the night before.
Just put the sliced sweet potatoes in a baking dish, pour over the sauce and leave it in the fridge until you need to put it in the oven the next day.
For more delicious vegetable side dishes, check out my:
- Potato Salad
- Cauliflower Cheese Gratin
- Miso French Beans Brussels Sprouts and Walnuts
- Potato Dauphinoise Gratin
- Broccoli and Edamame with Sesame Dressing
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Helpful tools to make this Vegan Scalloped Sweet Potato Gratin:
measuring jug
mandoline slicer
baking paper
Vegan Scalloped Sweet Potato Gratin (GF)
ThisVegan Scalloped Sweet Potato Gratin is easy to make, luxuriously rich and creamy and packed full of sweet, tender sweet potatoes!
4.75 from 4 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: vegan scalloped sweet potatoes, vegan thanksgiving side dish
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 4
Calories: 206kcal
Author: Rhian Williams
Ingredients
- 500 g (17oz) sweet potatoes, peeled
- 1 tablespoon oil (olive, vegetable or rapeseed oil)
- 1 onion, finely sliced
- 500 ml (2 ¼ cups) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
- 2 tablespoons cornflour (cornstarch)
- 2 tablespoons nutritional yeast
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper, to taste
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Slice the sweet potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)
Place the sliced sweet potatoes potatoes in a large baking dish
Heat up oil in saucepan and add onions once hot
Fry on a low heat for around 10 minutes, until soft and slightly caramelised
Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
Keep stirring until the sauce has thickened - it may seem very thick at this stage, but the sweet potatoes do release water whilst cooking so the sauce should definitely be on the thicker side
Pour the sauce over the sliced sweet potatoes
Cover the dish with tin foil or baking paper and bake for around 30 minutes
Take off foil or baking paper and bake for a further 15 minutes, until the top is crispy and golden brown
Best enjoyed immediately!
Nutrition Facts
Vegan Scalloped Sweet Potato Gratin (GF)
Amount Per Serving
Calories 206
* Percent Daily Values are based on a 2000 calorie diet.
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More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Pearl Mahavir
I am very happy with your vegan scalloped sweet potato dish. I used coconut creamer instead of coconut milk. It's so delicious.Reply
Rhian Williams
Great, so happy to hear that! Thank you, and good to know about the substitution too.
Sarah
Really yummy - used oat milk!Reply
Rhian Williams
Thank you!
Elisabeth
Couldn’t you make a variety of dishes with this base? Adding carrots, peas etc. and make a pot pie without the pastry (saving the calories)? 🙂 This is a great dish, easy going and finger licking good -
Reply
Rhian Williams
Thank you! Yes you could absolutely use this to make a pot pie without the pastry! And adding other veg sounds like a good idea!
Andrea
Hey! Could I use tapioca in place of corn flour? We can't have corn.
Thank you 🙂Reply
Rhian Williams
Yes that should work!
