Whole30 Sweet Potato Au Gratin are sweet potatoes drizzled in a dairy-free cashew “cream” sauce. This Vegan and Paleo dish makes an easy side dish to a family dinner or a delicious to your holiday table. Whole30 + Paleo + Gluten Free + Vegan + Low Calorie
Oh man guys. I could not live without potatoes especially sweet potatoes or yams. They’re a staple in my house and one I can never get enough of. Last week I posted another Whole30 casserole on my Instagram feed and someone asked how can you eat potatoes and lose weight.
Say whahathahat? Of course you can eat potatoes and lose weight. In fact, you should eat potatoes. They’re good for you! Anything that comes from nature can and should be eaten. It’s when we eat too much of a certain food group or too many boxed, canned or packaged foods that it leads to problems.
That casserole in fact was on a Skinny Fitalicious Meal Plan recently and subscribers could not believe they were actually able to eat foods they love. It’s about balance and moderation and I do all the balance for you on the back end of those meal plans so you don’t have to think about it!
No one should eat an entire batch of that casserole or this Whole30 Sweet Potato Au Gratin just because it’s “healthier.”
Whole30 Sweet Potato Au Gratin
This Whole 30 Sweet Potato Au Gratin recipe is a healthier version of au gratin and it’s one of my holiday go to recipes. It replaces heavy cream with a thick and delicious Vegan friendly cashew cream sauce. The same sauce I used in this Brussels sprouts recipe. Another holiday recipe for you to add to your list!
Cashews add healthy fat to this recipe in just the right amount. This is key to making recipes filling so you DO NOT over eat them. Potatoes are a healthy carb, but it’s easy to go overboard. The healthy fat prevents that!
What You Need
- Yams or sweet potatoes
- Dairy-free milk
How To Make It
Start by soaking the cashews in a bowl of water 2-3 hours. Drain the cashews then place in a food processor with water, lemon and milk. Blend on high until thick and smooth. You can adjust the texture by adding more or less milk. Add the spices (omitting the rosemary) and blend once more.
Slice the sweet potatoes to about 1/4 to 1/2 inch thickness and place in a baking dish greased with a little extra virgin olive oil. Place the sweet potatoes in the dish layering the bottom of the dish first then layering over each other.
Pour the cashew cream sauce over the top, sprinkle the onions and rosemary over the top, bake and eat!
To make this dish nut free, replace the cashew, milk, water and lemon with 1 cup coconut cream and 2 tablespoons of tapioca flour.
Any potato can be used in this recipe. I just love the natural sweetness of yams and how good they taste with the cashew cream sauce!
Let me know if you try the recipe by leaving a comment on the blog! If you have questions, ask those in the comments. It helps others who want to make the recipe as well!
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Whole30 Sweet Potato Au Gratin
Whole30 Sweet Potato Au Gratin are sweet potatoes drizzled in a dairy-free cashew "cream" sauce. This Vegan and Paleo dish makes an easy side dish to a family dinner or a delicious to your holiday table. Whole30 + Paleo + Gluten Free + Vegan + Low Calorie
For the cashew cream sauce
For the sweet potatoes
- 2 sweet potatoes sliced 1/4 to 1/2" thickness
- 1/2 cup white onion diced finely
- 1 tbsp rosemary
Place cashews in a bowl of water and soak them 2 hours. Overnight is best. The longer you soak them the easier they are to digest!
Drain the cashews of the water and toss the in a food processor with 1 cup water, unsweetened almond milk, lemon juice, parsley, garlic powder, salt and pepper.
Blend on high until creamy and smooth. The texture will be thick. Add more water to thin it to the consistency you like.
Preheat the oven to 375 F. Prepare a 2 1/2 quart baking dish by greasing with a little cooking spray or olive oil.
Place sliced sweet potatoes in the bottom of the prepared baking dish in an even layer then layer the remaining slices over the top layering them over each other. Pour the cream sauce over the top then sprinkle the onions and rosemary over it.
Cover and bake at 375 F for 30 minutes. Uncover and bake another 15-20 minutes, or until bubbly.
Remove from the oven and let it stand 10 minutes before serving.
Serving size equals 1/6 of the dish.
My shop has more products similar to those used for this recipe and that recommend to my nutrition clients.
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