Name: Vegan Sweet Potato Gratin
Prep time: 25 min
Total time: 1 h 40 min
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

Prep-time: 25 minutes / Ready In: 1 hour 40 minutes
Makes 7 cups
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This creamy, cozy vegan sweet potato gratin is the ideal dish for Thanksgiving and other holiday dinners, or anytime you want to warm up on cold nights. You’re welcome to only use orange sweet potatoes, but if you buy sweet potatoes in assorted colors you can easily create an edible mosaic that makes the perfect festive centerpiece for your table. The cheesy cashew-based sauce binds everything together, and fresh sage adds an herbal flavor that complements the earthy sweetness of the dish. For best results, use a mandoline to slice your sweet potatoes extra thin for even cooking.

By Nancy Macklin, RDN, Oct 19, 2021

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

Instructions

Preheat oven to 350°F. Place cashews in a small bowl; cover with boiling water. Let sit for 15 minutes; drain well. In a 13x9-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 next five ingredients (through apple cider). Cover and blend until smooth, gradually adding 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.

tags:

Casseroles

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16 Comments

Comments (16)

(4 from 3 votes)

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Ann7 months ago

This was not great. It was a bit of effort and looked beautiful with the different sweet potatoes. However, I think there is too much apple cider vinegar in the recipe.

Janina McBride7 months ago

That’s probably because the recipe didn’t call for apple cider vinegar lol

Jennifer8 months ago

I have a nut allergy and I always substitute with hemp seeds. It works beautifully. So good.

Alysia10 months ago

Anyone tried this without the pear? Onions and pears together – just can’t do it.

dc10 months ago

The perfect Thanksgiving buffet contribution!

Julie Lindner10 months ago

My daughter has a tree nut allergy. Is there a good substitute for the cashews?

Rose10 months ago

Other recipes I have seen have suggested oat flour as a substitute for a nut-free variant of “cheesy sauce”, in roughly 1:1 ratio. I have yet to try either myself, as the processor gives both of us a headache & the oat flour idea is new to me. We intend to try the oat flour sub in a dish this Thanksgiving though.

Amanda10 months ago

I was looking at the comments for the same reason. It occurred to me that soy milk might be a good sub, but If be interested in hearing what they suggest as well.

kk2 years ago

Recommended low salt vegetable broth? Need when travel.

Alberta2 years ago

Imagine brand No Chicken Broth.

Sylvia Ball2 years ago

Apple cider vinegar or just apple cider….

Anne8 months ago

Apple cider juice or regular apple juice

Shaun2 years ago

Its apple cider i.e. the alcohol containing drink or apple juice. If you put a 1/2 cup of apple cider vinegar in this it will ruin the dish. Any alcohol in the apple cider will evaporate off in the oven as the dish is baking if you use the cider

Alejandro2 years ago

I wondered the same thing! (Australian – we’re always thrown by American ingredients haha!)

katt2 years ago

what is calorie count please.

Douglas R Mosier2 years ago

According to Cronometer, the full recipe has 1821 calories, so serving 6 people, it’d be 303+ cal., 5 g of fat, 7 g protein, just under 9 g calcium, only 2.4 g iron,

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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