Sweet Potato Au Gratin

5 from 1 vote

Healthy Sweet Potato 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.

Prep Time2

Cook Time45

Total Time2 50

Course: Dinner, Lunch, Side Dish

Cuisine: American

Diet: Low Calorie

Servings: servings

Calories: 285kcal

Author: Megan Olson

Ingredients

For the cashew cream sauce

2 cups cashews
1 cup water
2 tablespoons lemon juice
2 tablespoons unsweetened almond milk
1/2 teaspoon parsley
1 teaspoon garlic powder
Salt and pepper to taste

For the sweet potatoes

2 sweet potatoes sliced 1/4 to 1/2" thickness
1/2 cup white onion diced finely
1 tablespoon rosemary

US Customary - Metric

Instructions

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 or blender 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.

Notes

Serving size equals 1/6 of the dish.

Nutrition