Healthy Sweet Potato Gratin
A healthier take on the classic gratin, using sweet potatoes and a creamy cashew-based sauce for a naturally sweet and nutritious side dish.
Equipment
- 1 9x13 inch baking dish
- 1 Mandoline or sharp knife For slicing the sweet potatoes
Ingredients
Sweet Potatoes
- 3 large sweet potatoes peeled and thinly sliced
Cashew Cream Sauce
- 1 cup raw cashews soaked in hot water
- 1 cup vegetable broth
- 2 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Optional Toppings
- fresh thyme sprigs for garnish
- chopped parsley for garnish
Instructions
- Drain the soaked cashews and place them in a high-speed blender along with the vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth and creamy, adding more broth if needed to reach desired consistency.
- Preheat oven to 375°F (190°C). Lightly grease the baking dish.
- Arrange a layer of sweet potato slices in the bottom of the prepared baking dish, slightly overlapping each slice. Pour a third of the cashew cream sauce over the sweet potatoes, spreading evenly. Repeat with another layer of sweet potatoes and another third of the sauce. Finish with a final layer of sweet potatoes and the remaining sauce.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the sweet potatoes are tender and the top is golden brown.
- Let the gratin cool for a few minutes before serving. Garnish with fresh thyme sprigs or chopped parsley, if desired.
Notes
For a richer flavor, try adding a pinch of nutmeg to the cashew cream sauce.