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!
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...
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!
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.
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!
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.
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:
Vegan Scalloped Sweet Potato Gratin (GF)
- 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
- 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!
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.