Happy Holidays! This is the season we get to enjoy time with family and friends and share amazing food and wine. Here’s one of my favorite holiday recipes offering a creamy variation of sweet potatoes that all can enjoy as they are vegan and
4 medium sized sweet potatoes, peeled and cut into ¼ inch thick slices
Roux (sauce to pour over sweet potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 ½ cup oat milk (or vegan milk of choice)
- 2 tablespoons unbleached gluten-free all-purpose flour
- ½ teaspoon freshly ground nutmeg
- Pinch ground allspice
- 2–3 tablespoons Braggs nutritional yeast
- 1 teaspoon sea salt
- Black pepper to taste
- 1 bunch collard greens
- 1 medium red onion, sliced
- 2 cloves of garlic, crushed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup parmesan-style vegan cheese
- 3 tablespoons gluten-free panko
- 1 teaspoon olive oil
- Preheat oven to 400°F.
- Using a mandoline or a sharp knife, cut sweet potatoes into thick slices. Set aside.
- Finely slice onions and crush garlic cloves. Prepare collard greens: remove stem and roughly chop large ribs.
- In a large skillet pour in olive oil over medium heat. Add onions, garlic, sauté for a couple minutes and add in collard greens; season with salt and pepper, sauté for 15-20 minutes, set aside.
- In a medium saucepan over a medium heat, melt 2 tablespoons olive oil, add in crushed garlic, cook for 30 seconds (do not burn). Add in remaining 1 tablespoon olive oil. Whisk in flour until smooth. Allow to cook for 30-60 seconds, creating the roux.
- Slowly pour oat milk into the roux ¼ cup at a time, whisking until smooth. Then pour in the remainder of the oat milk whilst whisking (if too thick, add a little more milk).
- Add in nutmeg, allspice and season with salt and pepper.
- Continue cooking for 3-5minutes. Turn off heat and stir in the nutritional yeast. Remove from heat. Taste, adding more salt if necessary. Note: this sauce is a bit salty to carry the weight of the sweet potatoes.
- In a 9” x 11.5” enamelware pan (or similar), coat base and rim of pan with soft butter. Add enough sauce to coat bottom of the pan. Spread sliced sweet potatoes overlapping about 1 inch.
- Once there’s a solid layer of sweet potatoes, liberally cover with sauce.
- Add sautéed collard greens, evenly covering the dish.
- Repeat until all the potatoes have been used to cover the greens. Then pour reminder of the sauce.
- Cover pan with foil and bake for 40 minutes.
- Mix panko, olive oil and grated parmesan in a small bowl, set aside.
- Once cooked, remove foil and pierce sweet potato to see if cooked. Turn down heat to 375°F.
- Finish by sprinkling the panko cheese mix evenly over sweet potatoes and bake for 20-25 minutes until golden brown, giving it a crisp even Gratin. Transfer to a wire rack and let rest 10 minutes before serving.
Dipika is a holistic health and lifestyle coach who empowers clients to activate a balanced lifestyle of mind, body and soul. She can be reached at firstname.lastname@example.org or www.loveyourlifehealthy.com.