Vegan Scalloped Sweet Potatoes

You guys know I love my sweet potatoes, so of course I had to make a healthy vegan scalloped sweet potato recipe. I’ve always loved scalloped potatoes, so I figured why not do a fun, yet still savory twist?! You’ll definitely want to add these to your Thanksgiving round up. Let’s dive into it!

Vegan Scalloped Sweet Potatoes Specifics

This decadent Thanksgiving recipe is delicious, yet insanely simple too! Let’s break down what you need:

• Sweet Potatoes: DUH! For this recipe, I went ahead and used Purple Sweet Potatoes, and I did two LARGE ones. You have to slice them very thinly. I prefer this set of knives for slicing, and they’re fun to look at too!
• Instead of Dairy: Instead of the dairy, I decided to go with a combination of soaked cashews, Miyoko’s Vegan Mozzarella. The cashews make for a super delicious decadent replacement for the typical cheese and dairy in these dishes.
• Seasonings: For the seasonings, we do a combination of Low Sodium Veggie Broth, fresh flat leaf parsley, garlic, red chili pepper, salt and pepper. 

If you’re looking for some more Thanksgiving Recipe Inspiration, check out my no bake apple pie cheesecake, my roasted carrots with a spicy maple tahini drizzle or my Bagel Bread Stuffing!

Lots of Love! x

xx

Alysia (Purely) Pope

 

 

Vegan Scalloped Sweet Potatoes

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Serves: 8 Prep Time: 15 Minutes Cooking Time: 45 Minutes

Ingredients

• 2 large sweet potatoes, sliced thinly
• 3/4 c cashews, soaked
• 4 oz vegan mozzarella cheese
• 1/2 c low sodium veggie broth
• 3 tbsp fresh flat leaf parsley
• 1 tbsp garlic, minced
• 1 tsp red chili pepper
• Salt & pepper, to taste
• 1 tbsp extra virgin olive oil

Instructions

Sweet Potato Time!

1. Preheat the oven to 400 degrees.
2. Add cashews to a pot of water and put on high heat. Once cashews are on high heat and boiling, cover the pot and turn heat off. Allow to sit covered for 15 minutes.
3. Meanwhile, slice sweet potatoes thinly in round circles.
4. Once cashews are soaked, rinse and drain them.
5. Following, add the cashews, vegan mozzarella, veggie broth, parsley, garlic, chili pepper, salt and pepper to a blender or food processor until well combined.
6. Grab an 8×8 baking dish and coat it with avocado oil.
7. Layer the sweet potatoes thinly on top of each other in three rows, then coat with 1/3 of the sauce. 
8. Add a second layer and coat again, and then repeat for a third layer. 
9. Once all layered and sauce is on, add to the oven and bake for 45 minutes.
10. Once baked, drizzle the olive oil over the potatoes and enjoy!