Miso Scalloped Sweet Potatoes is a delicious dish created for those who are looking for healthy vegan recipes. Served in a larger portion, next to a green salad, the scalloped sweet potatoes become a delicious main course.
Have you ever considered preparing vegan scalloped sweet potatoes? If not, I think it is time to give it a try because the recipe is worth your time. When thinking of scalloped potatoes, I always think of heavy cream, lots of parmesan, and butter. How can one even talk about vegan scalloped potatoes? Well, this recipe will change everything you thought you ever knew about scalloped potatoes. Cook a larger dose of miso sweet potatoes because once you try it, you’ll crave for more. Vegan scalloped potatoes made with carrot-miso sauce are creamy, filling, and a great alternative to the classic recipe of scalloped potatoes.
This vegan scalloped potatoes recipe is divided into two cooking parts, but don’t let that discourage you. I’m going to explain exactly what I mean, in detail. In the end, you’ll be enjoying the best vegan scalloped sweet potatoes ever! Let’s get this party started!
How to make the carrot-miso sauce?
The carrot-miso sauce will assure the creaminess of the scalloped sweet potatoes. This is the first part of the recipe which you can prepare right before cooking the scalloped potatoes or have it prepared in advance.
Here is what it takes to make a creamy and velvety dressing for the vegan scalloped sweet potatoes:
- miso paste
- coconut milk
- salt & pepper
Peel and slice the carrot. Peel the garlic cloves and prepare the rest of the ingredients. All you need to do is put together the carrots, garlic, chopped rosemary and cashews in a saucepan and cover it with water. Season with salt and bring it to a boil. The content should simmer for about 15 minutes, or until the carrots are soft enough to be blended to perfection. Finally, pour in the coconut milk and taste for salt and pepper. Use a hand blender to smoothen the texture, add salt if needed.
Now the creamy carrot-miso sauce is ready and we can get to the second and final part of cooking the vegan scalloped sweet potatoes.
How to cut potatoes?
The success of thoroughly cooked scalloped potatoes is directly proportional to the right cut of the potatoes. The thinner the cut, the faster the potatoes will get cooked. Especially considering that scalloped potatoes are about layered slices of potatoes cooked in the oven. Do not ignore the importance of the cut, it will definitely make a difference. It will either be a triumph or a fail.
First, peel and wash the potatoes. Use a sharp knife and a cutting board, but watch your fingers! Or, to ease the task, use a mandoline or another cutting device to assure that the slices are of uniform thickness and less dangerous when used.
How to make vegan scalloped sweet potatoes?
Not all you need to do is assemble the casserole and send it to the oven. Start by preheating the oven at 350 degrees. Till it reaches the right temperature, grab a casserole or a baking dish and build the scalloped potatoes.
Pour in 2-3 tbsp of the miso sauce on the bottom of the casserole, then make a rather thin layer out of the sliced potatoes. Then season with salt and pepper and pour another 3-4 tablespoons of the sauce over the potatoes. Season again and make another potato layer. Then again season and pour in the sauce. Repeat until you’ve finished all the potatoes. Make sure you save some sauce to top the last layer of potatoes.
Cover the casserole with tin foil and insert it into the oven to bake for 45 minutes at 350 degrees. Finally, when the 45-minute time-lapse expire, remove the tin foil and allow it to get beautifully brown for another 15-20 minutes. You may increase the temperature of the oven to 400 degrees for a more golden surface.
How to serve vegan scalloped sweet potatoes?
Once you remove the casserole from the stove, let it rest for about 15 minutes or a bit more for it to cool down a bit. This will allow you to cut it and take out beautiful squares of the vegan scalloped sweet potatoes.
Serve the potato cake next to a salad such as the Spinach Avocado Salad, Cabbage Salad with Carrots and Cucumber, or the sour-sweet country style Tomato Salad.
How to store vegan scalloped sweet potatoes?
Store the potato cake only after it has cooled in an airtight container. Keep it in the fridge no longer than 2 days. Reheat it in a microwave, or in the oven, and enjoy it whenever you are in the mood for a delicious portion of vegan scalloped sweet potatoes.
- To have uniform cooking, slice the potatoes into pieces of the same size and coat them well in the carrot miso
- When the potatoes are cooked but not golden, you can put the grill and bring the pan to the top of the oven to finish cooking.
- Top the casserole with bread crumbs for a crunchy result
Miso Scalloped Sweet Potatoes
- baking pan/casserole
- 2 large sweet potatoes
- 4-6 medium potatoes yukon
- 2 medium carrots
- 3 tbsp miso paste
- 1/2 cup cashews
- 3-4 cloves garlic
- 1 stick rosemary
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp pepper
- 1 cup water
- Peel and slice the carrot
- Peel the garlic cloves
- Finely chop the fresh rosemary
- Put together the carrots, garlic, rosemary, and cashews in a saucepan and cover it with water
- Season with salt and bring it to a boil
- Simmer for about 15 minutes, or until the carrots are soft
- Pour in the coconut milk and taste for salt and pepper
- Use a hand blender to smoothen the texture
How to make the vegan scalloped sweet potatoes
- Peel and wash the potatoes
- Use a mandoline to slice the potatoes
- Preheat the oven to 350 degrees
- Pour in 2-3 tbsp of the miso sauce on the bottom of the casserole
- Make a rather thin layer out of the sliced potatoes
- Season with salt and pepper
- Repeat until you've finished all the potatoes
- Save some sauce to top the last layer of potatoes
- Cover the casserole with tin foil and insert it into the oven to bake for 45 minutes at 350 degrees
- Finally, when the 45-minute time-lapse expire, remove the tin foil and allow it to get beautifully brown for another 15-20 minutes
- Increase the temperature of the oven to 400 degrees for a more golden surface
- Let it rest for about 15 minutes or a bit more
- Cut it and take out beautiful squares of the vegan scalloped sweet potatoes
- Serve with pleasure