Description
Gluten Free & Vegan Options, Refined Sugar Free
Sweet potatoes roasted to perfection in a creamy herb sauce, covered with melty cheese and crispy panko breadcrumbs. The coziest side dish that no one will ever guess is actually pretty healthy!
Ingredients
Scale
- 3–4 sweet potatoes*
- 1/2 cup non dairy milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cinnamon
- 1/2 tsp garlic powder
- 3/4 cup grated parmesan cheese
- more salt and pepper to taste
- panko bread crumbs to taste
- optional: shredded mozzarella cheese
Instructions
- Slice your sweet potatoes to 1/8in using a mandoline (carefully!). No need to peel them, but you can if you prefer.
- Arrange your potatoes in a baking dish greased with oil (see process photo above for example). Spray potatoes with more oil and season with salt and pepper to taste.
- Take 1/2 cup of your parmesan, and sprinkle on potatoes, separating in between as many as you can with your fingers to get the cheese in there good 🙂
- Combine the milk, salt, pepper, cinnamon, and garlic powder in a small bowl, whisk until combined, and pour on top of potatoes.
- Finish with the last 1/4 cup of parmesan.
- Bake at 375F for 40 minutes, until potatoes are mostly baked through.
- Pull out of the oven, top with breadcrumbs and more parmesan and mozzarella if desired, and bake an additional 10-15 minutes until breadcrumbs are brown and toasty.
- Enjoy!
Notes
*try to find similar sized sweet potatoes that have a good round shape so they look good stacked next to each other and fit in well!
I actually used Lavva’s new plant based creamer as my “milk” because it is extra thick. I would recommend using a non-sweetened oat or coconut milk for a really thick option, or an almond milk. The thicker the better!
Feel free to use dairy free cheese and gluten free bread crumbs for both a gluten free and vegan option.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ~1/2 cup