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–+ servings
Scalloped Sweet Potatoes in a white casserole dish sprinkled with a green garnish
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Scalloped Sweet Potatoes

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • ½ tbsp olive or avocado oil
  • ½ small onion thinly sliced
  • 1 clove garlic minced
  • 1 lb sweet potatoes

For the sauce

  • ½ cup raw cashews soaked in hot water for 10 minutes
  • 2 tbsp nutritional yeast
  • 1 cup water
  • 1 ½ tbsp tapioca flour
  • ½ tsp salt
  • ⅛ tsp nutmeg
  • ⅛ tsp pepper

Instructions

  • PREHEAT oven to 400°F.
  • HEAT oil in a skillet over medium heat. Add onions and cook until softened and lightly browned, 6-8 minutes. Add garlic and stir for 30 seconds until fragrant.
  • DRAIN cashews and add to a blender along with the rest of the sauce ingredients. Blend until smooth and pour into a large mixing bowl.
  • PEEL and thinly slice sweet potatoes and add to the bowl with the sauce. Make sure each slice gets coated with some sauce.
  • PLACE ⅓ of the sweet potato slices into an 8x6-inch baking dish, covering the bottom. Sprinkle half the onions on top. Layer another ⅓ of the sweet potatoes over and sprinkle the remaining onions on. Layer the remaining sweet potatoes on top. Pour the sauce evenly over.
  • COVER the dish with foil and bake for about 30-40 minutes until the sweet potatoes are just tender. Use a spoon to gently push down on the potatoes so the top gets some sauce on it.
  • UNCOVER and continue baking another 10 minutes or until the top is golden brown and the sauce has thickened.
  • COOL the dish on the counter for about 10 minutes to let the sauce thicken more.
  • GARNISH with fresh thyme leaves or chopped parsley, if desired.