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Sweet Potato Gratin
This sweet potato gratin is the perfect dish to enjoy on a special occasion. The thinly sliced sweet potato is coated in a creamy cashew based sauce with layers of wilted spinach adding a fresh kick. We love to enjoy this alongside steamed green veggies and a warming stew.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C fan / 390°F.
2
Very finely slice the sweet potatoes. Place the slices into a baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 20–⏱️ 25 minutes until they feel soft but still hold their shape. Once cooked, remove from the oven.
3
While the sweet potatoes cook, place the cashews, almond milk, mustard, nutritional yeast, lemon juice, garlic cloves and a pinch of salt into a powerful blender and blend until smooth. You may want to add a little more almond milk if the sauce feels too thick; it should be the consistency of tinned chopped tomatoes.
cashews7 ozmustard1 tablespoonnutritional yeast2 tablespoonslemon1garlic3 cloves
4
Place a thin layer of sweet potatoes along the base of a baking dish, so that they are overlapping. Top with a ½ of the chopped spinach and a ⅓ of the cashew sauce. Repeat this process, layering the sweet potatoes and cashew sauce; finish with a drizzle of olive oil.
drizzle of olive oil
5
Bake for 20–⏱️ 25 minutes until the sweet potatoes in the middle feel soft.
6
Once the gratin is cooked, turn the oven to a high grill setting and grill for ⏱️ 5 minutes in order to crisp the top.
7
Top with some freshly cracked pepper, chopped parsley and serve.
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