Sweet potatoes are on the menu all year long in this house. We love them mashed, roasted, and baked, but this Sweet Potato Gratin will have a permanent place on your holiday menus. Heavenly is not too strong a word to describe this Sweet Potato Gratin. If you try it, I’m pretty sure you will agree.
This creamy vegan gratin layers sweet potato, onion, and pear in a luscious cashew “cheese” sauce. Fresh sage adds a herby note that complements the natural sweetness, making this dish perfect for holiday tables or cozy winter nights. If you buy sweet potatoes in assorted colors, you can easily create an edible mosaic that makes the perfect festive centerpiece for your table.
Prep-ahead tip:
Sliced potatoes have a tendency to turn brown if allowed to sit for too long but you can still get this task out of the way in advance. Just fill a large bowl with cold water and once you slice the potatoes, transfer them to the bowl to soak for up to an hour. When you are ready to proceed with the recipe, transfer the potatoes to a colander to drain, pour them out on to a clean kitchen towel, and pat them dry.
How to make Vegan Sweet Potato Gratin
Ingredients
- ½ cup raw cashews
- 3 lb. assorted-color sweet potatoes, peeled and thinly sliced
- 1 medium onion, halved and thinly sliced
- 1 fresh pear, cored and thinly sliced
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- ½ teaspoons onion powder
- ¼ teaspoons chipotle chile powder
- ½ cup apple cider or juice
- ½ cup low-sodium vegetable broth
- 2 teaspoons chopped fresh sage, plus more for garnish
- Sea salt, to taste
- Freshly ground black pepper, to taste
Directions
- Preheat oven to 350°F.
- Place cashews in a small bowl; cover with boiling water. Let sit for 15 minutes; drain well.
- In a 13×9-inch baking dish spread half of the potatoes. Add onion and pear; top with the remaining potatoes.
- In a high-speed blender combine soaked cashews and the nutritional yeast, garlic, onion powder, chipotle chile powder and apple cider. Cover and blend until smooth, gradually adding vegetable broth and ¼ cup water until very smooth. Stir in chopped sage. Season with salt and pepper.
- Pour over potatoes in a baking dish. Cover dish.
- Bake for 1 hour or until potatoes are tender. Sprinkle with sage leaves.
- Let rest 10 minutes before serving.
Notes:
For best results, use a mandoline to slice your sweet potatoes extra thin for even cooking.
