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    Recipes » Recipes » Lunch & Dinner

    Vegan Scalloped Sweet Potato Gratin (GF)

    Last updated - July 14, 2021; Published - November 22, 2017 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Photo of a sweet potato gratin against a black background with a mouthful being lifted up with a spoon

    This Vegan Scalloped Sweet Potato Gratin is what side dish dreams are made of! It's easy to make, luxuriously rich and creamy and packed full of sweet, tender sweet potatoes!

    Vegan Scalloped Sweet Potato Gratin (GF)

    This Vegan Scalloped Sweet Potato Gratin was inspired by this Potato Dauphinoise Gratin, which is one of my favourite side dishes ever! It's surprisingly healthy, full of flavour, and seriously addictive too. I wondered whether sweet potatoes would work in place of potatoes...

    Vegan Scalloped Sweet Potato Gratin (GF)

    Turns out, they work very well! Whilst the potato version is starchy and comforting, this sweet potato gratin has a velvety texture, and has an interesting sweet-savoury flavour profile. If you're not into sweet savoury dishes, I would definitely recommend you make the potato version instead, but this sweet potato one is a must for all those sweet potato lovers out there!

    Vegan Scalloped Sweet Potato Gratin (GF)

    The sweet potatoes don't need to be boiled first, which makes this dish easy to throw together, and the sauce comes together quickly as it doesn't require a blender.

    The base of the sauce is unsweetened almond milk (or oat milk for a nut-free version), nutritional yeast (for a cheesy flavour), and some basic seasonings.

    Vegan Scalloped Sweet Potato Gratin (GF)

    To thicken the sauce, I used cornflour (cornstarch) - it's important that you mix together the cornflour and almond milk until completely dissolved before adding it to the hot pan, because otherwise it will clump up instead of being distributed evenly.

    Then the hardest part is waiting for it to cook in the oven!

    Vegan Scalloped Sweet Potato Gratin (GF)

    This Vegan Scalloped Sweet Potato Gratin would make a great side dish for Thanksgiving, Christmas and anything else in between. If making this dish for a special occasion, you can take off some of the pressure by slicing up the sweet potatoes and preparing the sauce the night before.

    Just put the sliced sweet potatoes in a baking dish, pour over the sauce and leave it in the fridge until you need to put it in the oven the next day.

    Vegan Scalloped Sweet Potato Gratin (GF)

    For more delicious vegetable side dishes, check out my:

    • Potato Salad
    • Cauliflower Cheese Gratin
    • Miso French Beans Brussels Sprouts and Walnuts
    • Potato Dauphinoise Gratin
    • Broccoli and Edamame with Sesame Dressing

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Vegan Scalloped Sweet Potato Gratin:

    measuring jug

    mandoline slicer

    baking paper

    Vegan Scalloped Sweet Potato Gratin (GF)

    Vegan Scalloped Sweet Potato Gratin (GF)

    This Vegan Scalloped Sweet Potato Gratin is easy to make, luxuriously rich and creamy and packed full of sweet, tender sweet potatoes! 
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: vegan scalloped sweet potatoes, vegan thanksgiving side dish
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 206kcal
    Author: Rhian Williams

    Ingredients

    • 500 g (17oz) sweet potatoes, peeled
    • 1 tablespoon oil (olive, vegetable or rapeseed oil)
    • 1 onion, finely sliced
    • 500 ml (2 ¼ cups) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
    • 2 tablespoons cornflour (cornstarch)
    • 2 tablespoons nutritional yeast
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Salt + pepper, to taste

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Slice the sweet potatoes either using a mandoline, the slicer setting on a food processor, or very thinly slice them by hand (no need to peel them)
    • Place the sliced sweet potatoes potatoes in a large baking dish
    • Heat up oil in saucepan and add onions once hot
    • Fry on a low heat for around 10 minutes, until soft and slightly caramelised
    • Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
    • Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
    • Keep stirring until the sauce has thickened - it may seem very thick at this stage, but the sweet potatoes do release water whilst cooking so the sauce should definitely be on the thicker side
    • Pour the sauce over the sliced sweet potatoes
    • Cover the dish with tin foil or baking paper and bake for around 30 minutes
    • Take off foil or baking paper and bake for a further 15 minutes, until the top is crispy and golden brown
    • Best enjoyed immediately!
    Nutrition Facts
    Vegan Scalloped Sweet Potato Gratin (GF)
    Amount Per Serving
    Calories 206
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Pearl Mahavir

      February 03, 2018 at 8:47 pm

      4 stars
      I am very happy with your vegan scalloped sweet potato dish. I used coconut creamer instead of coconut milk. It's so delicious.

      Reply
      • Rhian Williams

        February 03, 2018 at 9:02 pm

        Great, so happy to hear that! Thank you, and good to know about the substitution too.

    2. Sarah

      May 01, 2018 at 8:53 pm

      5 stars
      Really yummy - used oat milk!

      Reply
      • Rhian Williams

        May 01, 2018 at 10:00 pm

        Thank you!

    3. Elisabeth

      September 30, 2019 at 12:14 am

      Couldn’t you make a variety of dishes with this base? Adding carrots, peas etc. and make a pot pie without the pastry (saving the calories)? 🙂 This is a great dish, easy going and finger licking good -

      Reply
      • Rhian Williams

        September 30, 2019 at 12:10 pm

        Thank you! Yes you could absolutely use this to make a pot pie without the pastry! And adding other veg sounds like a good idea!

    4. Andrea

      October 16, 2019 at 4:56 am

      5 stars
      Hey! Could I use tapioca in place of corn flour? We can't have corn.
      Thank you 🙂

      Reply
      • Rhian Williams

        October 16, 2019 at 2:34 pm

        Yes that should work!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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