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vegan scalloped sweet potatoes
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5 from 1 vote

Miso Scalloped Sweet Potatoes

Miso Scalloped Sweet Potatoes is a delicious side 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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course, Vegetarian
Cuisine: American
Keyword: miso sauce, scalloped potatoes, scalloped sweet potatoes, sweet potatoes, vegan recipe, vegan scalloped potatoes
Servings: 8 people
Calories: 208kcal
Author: Tatiana

Equipment

  • baking pan/casserole

Ingredients

  • 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

Instructions

Carrot-Miso sauce

  • 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

Nutrition

Calories: 208kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Sodium: 593mg | Potassium: 489mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14614IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg