Vegan Scalloped Sweet Potatoes
Vegan Scalloped Sweet Potatoes with Crunchy Pecan Topping are the perfect holiday side. It's a delicious recipe that's also gorgeous to look at. Vegan, soy-free and can be gluten-free and nut-free.
Servings: 12 servings
Calories: 125kcal
Ingredients
- 3 large sweet potatoes (peeled and sliced evenly into ⅛th inch slices. Use a mandolin for best results)
- 1 tablespoon avocado or other vegetable oil
- 2 cloves garlic (minced)
- 2 tablespoon fresh sage (minced)
- 1 teaspoon rosemary (minced)
- ¼ cup unbleached all purpose flour (use rice flour if gluten-free)
- 2 ½ cups nondairy milk (I used cashew but any nondairy milk is fine)
- ½ teaspoon nutmeg
- ½ cup orange juice
- Salt and ground black pepper to taste
For the pecan topping:
- ½ cup pecans (finely chopped)
- ¼ cup sugar (brown sugar would work here too)
- ¼ cup all purpose flour
- 2 tablespoon vegan butter
Instructions
- Preheat oven to 400 degrees. Make the pecan topping by mixing the ingredients together until crumbly.
- Make the sauce by heating the oil. Add the garlic and fresh herbs and saute for a few seconds, then add the flour and continue to cook until the flour is well mixed into the oil and forms small crumbs.
- Add a cup of the nondairy milk, using a whisk to mix so lumps don't form. Add the remaining milk and whisk it in as well. Add the nutmeg, salt, and ground black pepper to taste and bring to a boil. The sauce should thicken. Turn off the heat and add the orange juice.
- Spray a casserole or baking dish with cooking spray. Shingle in half the sweet potato slices in a decorative pattern -- I like making concentric circles. Pour half the creamy sauce over the sweet potatoes, using a ladle.
- Shingle on the remaining sweet potato slices and pour the remaining sauce evenly over them.
- Cover with aluminum foil, place on a baking sheet, and bake for 35 minutes.
- Remove the foil, scatter the pecan topping over the sweet potatoes, and continue baking, uncovered, for another 25 minutes.
- Let the scalloped potatoes stand on a rack at least 30 minutes before serving.
Nutrition
Calories: 125kcal | Carbohydrates: 23g | Protein: 1.8g | Fat: 3.5g | Potassium: 82mg | Fiber: 2.5g | Calcium: 40mg | Iron: 1.6mg