This Savory Sweet Potato Casserole is going to be your go to recipe to wow the guests at the holiday table. It is delicious, easy to make, impressive and vegan !
Is there anyone who does not love potatoes ? Even those who can’t eat it and make evil eyes at it will tell you in the moment of weakness – bow much they love and miss potatoes …
Opinion on sweet potatoes on the other hand, has been divided. One faction loves it and touts its health benefits while the others simple hate it. Even my die hard potato fans in the family often look down on the sweet potato. True they will have the customary baked sweet potato loaded with brown sugar and marshmallows once in a year – but would rather not see it for the res t of the year.
This is one dish that even those find hard to resist.
- It is savory
- It is flavorful
- It is a bit crunchy
- It is healthy
- It is light
- Did I say it is pretty ? Yes, it is a looker !!!
All right so everyone is going to like it, but what about those who have to make it ? Well don’t worry the good news is that it is easy to pull off. And this being a vegan dish satisfies everyone .
Here are a few more vegetarian/vegan dishes for the holidays.
- Whole roasted cauliflower
- Vegan Green Bean Casserole
- Roasted Kabocha Squash
- Roasted Carrots With Garlic And Parsley
Now that I look at it – you could call it Hassleback potato medley !!!!
I have used a mix of root vegetables here all in the potato or yam family. This one had sweet potatoes – white and purple skins, garnet yams and jewel yams . I could not find purple sweet potatoes, those would have added more color to the dish.
If I am right all of the above root vegetables are sweet potatoes! Technically yams refer to an entire different category of root vegetables with more rugged skin. If you visit Asian markets your will find a great many variety of them with brown often hairy skin. These are more starchy and rarely sweet. Many of these varieties are used in thiruvathira puzhukku.
So any of the yams/sweet potatoes combinations that you find in the store can be used in this dish. You can even add potatoes. Individually these vegetables differ in cooking time , but when sliced and baked in the fashion above these cook perfectly together.
Making this dish is very easy . Here is how
- Slice the sweet potatoes thin
- Stack in a lightly greased casserole dish
- Make a spice infused oil and coconut milk sauce
- Pour the sauce over the stacked potatoes
- Bake !
The coconut milk complements the flavors, but you can substitute with vegetable broth.
The first time I made a dish like this, I thought it is going to be tough to get the pieces all to stack properly. I would have been right , if I were trying to do it with just one hand. Start stacking along the outer edges and fill in the center later.
Savory Sweet Potato Casserole
- 4 lb Sweet potatoes or yams, mixed color
- 2- 3 Tbsp Vegetable oil more if needed
- 1 Tsp Red chili flakes To Taste
- 3 - 4 Cloves Garlic, Sliced Thin
- 1/2 C Coconut Milk Notes
- 6 Sprigs Thyme
- Fine Sea salt To Taste
- Black pepper, freshly ground
- Preheat the oven to 375°F (190 °C). Lightly grease an oven proof casserole large enough to hold the potatoes.
- Peel the potatoes and slice them cross wise into rounds of 1/8 inch thickness (Notes).
- Heat a small skillet with 2 tbsp oil. When hot add the chili flakes and sliced garlic. Keep the heat on low and let the oil be infused with chili and garlic flavors. When the garlic turns golden, take the thyme leaves off the stem and add to the oil. Mix in the coconut milk. Let it warm for a minute and turn off the heat. Taste and adjust with salt and pepper.
- While the oil is getting infused stack the sweet potatoes vertically in the baking dish. Stream the spiced coconut milk on top evenly. Cover the top with a foil and bake for 40 minutes. Uncover and bake for an additional 10 to 20 minutes for desired brownness .
- Stream the spiced coconut milk on top evenly. Cover the top with a foil and bake for 40 minutes. Uncover and bake for an additional 10 to 20 minutes for desired brownness .
- Serve Warm.
- I like coconut milk in this recipe as it makes it a little richer. Substitute vegetable broth for a leaner more savory version.
- A Mandoline makes it easy to get even slices. A sharp chef’s knife works well too.
- You could opt to leave the potato skins on as well.
- If not baking the potatoes immediately, keep the sliced potatoes in water to prevent it from turning brown.
- When seasoning the sauce, use extra salt as the potatoes are not salted separately.