Vegan Sweet Potato Gratin
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
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.