Happy Virtual Vegan Potluck! And welcome to any new readers who may have stumbled upon me through the potluck! This is my first year participating (my blog has only really been in existence since August) and I’m so excited to be a part of the potluck, put on by Annie over at An Unrefined Vegan. I opted to go for a side dish for my first time out, not really knowing what to expect. I toyed with a ton of different ideas and ended up with this: rosemary scalloped sweet potatoes. Enjoy!
I wanted something that not only tastes great but is warm and satisfying since we’re in the cold that is mid-November. And when it comes to non-virtual potlucks, I get a little weirded out about everyone digging in the same dishes (I may or may not be a germaphobe). So I opted to use these cute little ramekins for individual side servings. After all, isn’t everything better in individual packages? (I, for one, much prefer a cupcake to an actual cake). This recipe serves 6, but you could always add more ramekins and double the recipe depending on how many you’re trying to feed. Luckily, we’re virtual here, and I didn’t have to feed 20 people. Now, let’s get started.
What you’ll need:
- 3 cups thinly sliced sweet potatoes (about 3 small to medium whole sweet potatoes)
- 3/4 cup cashews, soaked overnight or boiled for 10 minutes
- 1 cup unsweetened, unflavored almond milk
- 1/2 cup nutritional yeast
- 1 TBS white miso paste
- 2 cloves garlic
- 2 TBS cornstarch
- 1 TBS lemon juice
- 1 TBS Earth Balance, or other vegan margarine
- 1 tsp salt
- 3 tsp dried rosemary
- spray oil, for greasing ramekins
- dried thyme for garnish
- paprika for garnish
First, pre-heat your oven to 375 degrees. Start by prepping your potatoes – remove the skin and slice as thinly as possible. If you have a fancy slicer thingy, by all means use it. But I found with a little patience and elbow grease a knife worked just fine. (and I managed to keep all my fingers – always a plus!) I also did a quick test to make sure I had enough potatoes by simply placing them in the ramekins first – I think it was a good call. That way I knew exactly when to stop cutting.
Next, mix the rest of the ingredients together in a food processor (I prefer my kitchen ninja – it’s the only appliance I use for basically every meal). Make sure to blend until everything is smooth and creamy – and stop to taste test a few times to make sure the seasonings are to your liking.
Then spray a little oil into the ramekins to protect your potatoes from sticking. I used Trader Joe’s spray coconut oil, and it worked like a charm. And now you’re ready for assembly. This reminded me a bit of building lasagna. Put a layer of potatoes into the ramekin, cover with about 2 tablespoons of cream, add another layer of potatoes, another layer of cream and so on until you’ve filled the ramekins and are out of ingredients, and you end topped with cream. It took 3 layers of potatoes for me. Top with a dash of paprika for color and a little sprinkle of dried thyme.
Place the ramekins on a baking sheet to make getting them in and out of the oven a snap. Cover lightly with tin foil and bake for 40 minutes, until potatoes are easily pierced with a fork. Remove the tin foil and bake for an additional 15 minutes, until the tops are nice and brown and bubbly. Remove from the oven and let cool a little before serving. You could serve in the ramekin or on a plate – your choice!
Ready to see all the other delicious recipes? Head over to VegCharlotte and The New Loaf for more delicious sides!
Or you can start at the beginning of the potluck at Vegan Bloggers Unite and see over a hundred blogs participating in this years potluck. Enjoy!