Almond Coconut Sweet Potato Bake (Gluten and Dairy Free)
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 113.7
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 345.5 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.1 g
- Protein: 1.4 g
IntroductionA vegan take on scalloped potatoes. No cheese, but lots of flavor. A vegan take on scalloped potatoes. No cheese, but lots of flavor.
2 lbs sweet potatoes, thinly sliced
2 cloves garlic, thinly sliced
1 tbs coconut oil
1 1/2 tbs organic earth balance whipped spread
1 3/4 cups Almond Breeze unsweetened almond coconut milk
1/4 tsp ground coriander
1/4 tsp Nova Scotia summer savory
1 tsp salt
1/2 tsp pepper
a pinch of nutmeg, freshly ground
1 tbs fresh thyme, chopped
These are saucy because there is no thickener. Consider adding rice flour if you want a thicker sauce or cutting back on the milk or oils.
You could do some interesting things with this by substituting in different herbs, or adding some crunch to the top with almonds or coconut.
Note that the coconut and almond flavors are quite subtle and more a substitution for dairy than anything else. Coconut haters might still enjoy! :)
2. In a small saucepan melt the coconut oil and earth balance spread. Add sliced garlic and the almond/coconut milk. Allow to cook gently while preparing the potatoes and spices.
3. Combine salt, pepper, summer savory, and nutmeg in a small bowl. Chop thyme.
4. Put a layer of sliced sweet potatoes in the casserole. Sprinkle with seasoning mixture and some of the thyme. Add another layer of sweet potato, season, and repeat until casserole is full.
5. Pour almond coconut mixture over the potatoes.
6. Cover casserole with foil and bake for 30 minutes. Then, remove foil and bake an additional 30 minutes uncovered.
7. When sweet potatoes are tender, remove from oven. Allow dish to set before serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAPPYBOOKWORM.