Savory Sweet Potato Casserole | Vegan

Savory Sweet Potato Casserole Vegan
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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 !

Savory Sweet Potato Casserole 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.


 

Savory Sweet Potato CasseroleNow 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.

Sweet Potatoes

 Yams/Sweet Potatoes

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.

Savory Sweet Potato Casserole - Vegan

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.

5 from 5 votes
Savory Sweet Potato Casserole Vegan
Savory Sweet Potato  Casserole
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
An  easy to make  sweet   potato  casserole  that  is   savory   and  mildly sweet  at  the  same   time. The  herbs   enhance  and  complements  the  natural  sweetness  of  the potatoes  and   stacks  creates a   wonderful  combination  of  textures.  Use a  mix  of  colors  for  prettier  presentation.
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 280 kcal
Author: Syama
Ingredients
  • 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
  • Sprigs   Thyme
  • Fine Sea salt To Taste
  • Black pepper,   freshly ground
Instructions
  1. Preheat the oven to 375°F (190 °C). Lightly grease an oven  proof  casserole   large  enough to  hold  the potatoes.

  2. Peel the potatoes and slice them   cross  wise  into   rounds  of 1/8 inch thickness (Notes).
  3. 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.
  4. 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 .

  5. 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 .

  6. Serve Warm.

Recipe Notes
  • 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.

The  calories/serving  is   calculated  based on  10 servings. It is  approximate   and  varies  based  on the exact ingredients  used.  


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