One of my favorite comfort foods growing up was scalloped potatoes. It was a rich, creamy, filling and comforting dish that my dad would whip up like a pro. With help from my Plant-based Cheese Sauce recipe, I was able to transform sweet potatoes into a vegan, slightly-adultified version of this childhood favorite.
Crispy, garlicky, creamy, nutrient-dense and salty with just a hint of sweetness – could you ask for anything more?
Vegan Scalloped Sweet Potatoes
- 3 medium sweet potatoes
- 2 tablespoons coconut oil
- Plant-based Cheese Sauce
- 8 ounces maitake mushrooms shiitake would also be fantastic, chopped small
- 6 garlic cloves minced
- 1/4 teaspoon sea salt
- 4 green onions chopped
Preheat oven to 375 degrees F.
Grease a 13×9 inch baking dish with 1 tablespoon coconut oil.
Slice sweet potatoes into thin discs (about 1/8th inch) using a mandolin or knife (mandolins are great for consistency in thickness).
Place sweet potato slices in an even layer in bottom of baking dish, and continue stacking until all potatoes are in baking dish.
Pour the plant-based cheese sauce over the layered sweet potatoes, and spread out evenly.
Place in oven and bake, covered (I covered mine with a sheet pan) for 30 minutes or until a fork can be inserted easily through all of the layers.
While potatoes are baking, sauté garlic, mushrooms and salt in 1 tablespoon of olive oil until they begin to brown. Remove from heat and set aside.
When baking potatoes are cooked through (about 30 minutes) remove from oven and sprinkle evenly with mushroom and garlic mixture.
Return to oven and bake, uncovered for 10 minutes.
Remove from oven, top with green onion and enjoy!