Vegan Sweet Potato Gratin

Makes 8 servings

Macronutrients: 266.14 calories, 4.61g protein, 14.83g fat, 29.96g carb, 4.99g dietary fiber, 3.27g saturated fat, 6.2g total sugar, 0.0g added sugar

Significant Source For: Carbohydrate, Copper, Manganese, Vitamin A, Vitamin E (alpha-tocopherol)

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Ingredients

1/4 cup olive oil

1 1/2 pounds Japanese sweet potatoes, peeled, sliced
1 1/2 sweet potatoes, peeled, sliced

3 cups almond milk
1/4 cup almond butter
4 cloves garlic, minced
2 teaspoons miso paste
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon grated nutmeg

1/4 cup sun-dried tomatoes, drained, chopped

2 ounces vegan feta cheese, crumbled
1/4 cup bread crumbs

Preparation

Step 1. Preheat the oven to 400°F.

Step 2. In a 7.25-qt Dutch oven, heat up the olive oil over medium heat. Add the Japanese sweet potatoes and sweet potatoes to the Dutch oven; cook for 5 minutes or until the sweet potatoes are lightly caramelized; stir occasionally.

Step 3. In a blender, blend the almond milk, almond butter, garlic, miso paste, cinnamon, salt, and grated nutmeg together until smooth.

Step 4. Add the sun-dried tomatoes and blended almond milk mixture to the Dutch oven; stir to combine. Bring the Dutch oven to a boil over high heat.

Step 5. Transfer the sweet potato mixture to a 9-inch X 13-inch baking dish; top with the remaining ingredients (vegan feta cheese and bread crumbs). Bake for 40 minutes or until the liquid is more or less absorbed and the surface turns golden brown.