Vegan Coconut Milk Scalloped Sweet Potatoes
This vegan take on scalloped potatoes uses coconut milk for richness, with delicate slices of sweet potato layered in a creamy garlic onion sauce. It’s cozy, dairy-free, and easy enough for weeknights, yet elegant enough for weekend meals.
Ingredients
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 can full-fat coconut milk (13.5 oz)
- 1 cup unsweetened almond milk
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon ground nutmeg
- 1 teaspoon dried thyme
- to taste salt and black pepper
- optional pinch paprika for color
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the sliced potatoes in a single layer.
- In a small saucepan, warm the olive oil over medium heat. Add the sliced onion and a pinch of salt; cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to make a pale paste. Pour in the coconut milk and almond milk gradually, whisking as you go to keep the mixture smooth. Let it simmer a few minutes until it thickens slightly.
- Season the sauce with nutmeg, thyme, salt, and pepper. Taste and adjust the seasoning as you like.
- Layer half of the sliced sweet potatoes in the prepared dish. Pour half of the coconut sauce over them. Top with the remaining potatoes, then pour over the rest of the sauce. If you like a little color, sprinkle paprika on top.
- Cover the dish with foil and bake for about 35 minutes. Remove the foil and bake uncovered for another 15–20 minutes, or until the potatoes are tender and the sauce is bubbling.
- Let the dish rest for 5–10 minutes before serving. This helps the sauce set a bit and makes serving easier.