Sweet Potato Gratin
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 6 sweet potatoes
- 7 oz cashews
- 8.5 fl oz almond milk
- 1 tablespoon mustard
- 2 tablespoons nutritional yeast
- 1 lemon
- 3 cloves garlic
- 2 large handfuls of spinach
- 1 handful of parsley
- drizzle of olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 220°C / 200°C fan / 390°F.
Step 2
Very finely slice the sweet potatoes. Place the slices into a baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 20–25 minutes until they feel soft but still hold their shape. Once cooked, remove from the oven.
Step 3
While the sweet potatoes cook, place the cashews, almond milk, mustard, nutritional yeast, lemon juice, garlic cloves and a pinch of salt into a powerful blender and blend until smooth. You may want to add a little more almond milk if the sauce feels too thick; it should be the consistency of tinned chopped tomatoes.
Step 4
Place a thin layer of sweet potatoes along the base of a baking dish, so that they are overlapping. Top with a ½ of the chopped spinach and a ⅓ of the cashew sauce. Repeat this process, layering the sweet potatoes and cashew sauce; finish with a drizzle of olive oil.
Step 5
Bake for 20–25 minutes until the sweet potatoes in the middle feel soft.
Step 6
Once the gratin is cooked, turn the oven to a high grill setting and grill for 5 minutes in order to crisp the top.
Step 7
Top with some freshly cracked pepper, chopped parsley and serve.
Step 8
Save recipe for the next time?
