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Scalloped Sweet Potatoes (Vegan)


  • Author: Liz Madsen
  • Total Time: 1 hour, 10 minutes
  • Yield: 8-10 Servings 1x
  • Diet: Vegan

Description

Scalloped Sweet Potatoes make the perfect hearty and delicious side dish. These shingled sweet potatoes with garlic are so satisfying.


Ingredients

Units Scale
  • 6-10 medium large sweet potatoes (see note 1)
  • 6-8 cloves garlic, minced (about 2 tablespoons), to taste
  • 1 1/2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
  • 1/2 cup good olive oil (see note 2)
  • 1/2 cup shredded vegan parmesan cheese, optional (see note 3)
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. Cut the Sweet Potatoes: Slice your sweet potatoes in equal thin slices around 1/8-inch thick. A mandoline can help with this or use a very sharp knife.
  3. Mix with Seasonings: Add slices to a very large bowl and mix with the oil first, then with the minced garlic, fresh thyme leaves, salt and pepper, and vegan parmesan cheese (if using).
  4. Assemble the Scalloped Sweet Potatoes: Grease a large deep baking dish (we used a wide and shallow nonstick dutch oven, but a rectangular 13x9” or  square 9" baking dish or oval dish will also work) and add the slices in concentric circles or a spiral (starting from the outside and working inward), packing as tightly as possible. If you find you do not have enough sweet potatoes, you can place some crumbled up aluminum foil in the center to keep them upright.
  5. Bake Covered: Cover with a lid or aluminum foil and bake for 30–40 minutes. How long will depend on how densely packed your baking dish is. If it is quite densely packed, err on the longer side.
  6. Turn Up Heat and Remove Foil: Turn up the heat to 425 degrees Fahrenheit (220 Celsius) and use oven mitts to carefully remove the dish from the oven and remove the cover.
  7. Add Cheese: Spray or brush the sweet potatoes with additional oil. If you'd like, sprinkle some more vegan parmesan cheese on top.
  8. Bake Uncovered: Return to the oven and bake uncovered for 20–30 more minutes. Scalloped sweet potatoes are ready when the vegan cheese is melted and a fork easily sinks through a few layers of sweet potatoes. The tops will be crispy and the insides will be tender. Serve and enjoy.

Notes

  • Note 1: Use any variety of sweet potato you like. I prefer to leave the skin on. How many sweet potatoes you need heavily depends on their size and what size pan you use, so I recommend getting more than you need and using the leftovers in another way. Try to get similar diameter/thickness sweet potatoes, so they’re all about the same height when stacked on their sides.
  • Note 2: The olive oil helps keep the scalloped sweet potatoes moist on the inside and helps them get crispy. If you don’t have olive oil, you can use another oil you like, such as avocado oil or grapeseed oil.
  • Note 3: Shredded vegan parmesan cheese is best for this dish. If you can’t find shredded vegan parmesan cheese, another shredded vegan cheese would be great. If you can’t find any vegan cheese, you can skip it or opt for a good sprinkle of nutritional yeast on top of your vegan scalloped sweet potatoes.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dinner, Fall
  • Method: Baking
  • Cuisine: American, Thanksgiving

Keywords: Sweet Potato recipes, vegan thanksgiving recipes