Sweet Potatoes Au Gratin with Pomegranate
The holidays are upon us, and whenever I think about traditional sweet potatoes with marshmallows, I get a little sad. No shade to mini marshmallows, but does anyone really feel like they are adulting bringing sweet potatoes with marshmallows to a fancy table? This dish is so pretty and delicious that your mom will be blown away by your own personal growth over the last year, plus no one will even notice it’s vegan, gluten free, sugar free, and oil free. They will only notice that you should have made a bigger dish. This is how we made it:
2 large sweet potatoes, peeled and sliced into thin pieces
1 can coconut milk
1/2 cup water
1/2 cup raw cashews
1 tablespoon nutritional yeast flakes
1 teaspoon salt
2 cloves garlic
⅛ tsp ground black pepper
1 tsp fresh or dried thyme
1 cup pomegranate seeds
Preheat your oven to 400 degrees.
In a high powered blender, mix the coconut milk, water, cashews, nutritional yeast, lemon juice, salt, garlic, pepper.
Let’s assemble this beauty. Oil a cast iron skillet or glass dish or use a little parchment paper. You can make a spiral design, or you can layer your potatoes, pouring a little of the sauce and pomegranates between each layer as you go. If you spiral your potatoes, add the sauce and the pomegranate after all of your potatoes are in. Sprinkle with the thyme.
Bake your potatoes in your preheated oven for about 1 ½- 1 ½ hours making sure your potatoes are soft all the way through. No one wants a crunchy potato!
Serve as a holiday side or just alone on a chilly day!
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