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!
Girl Eats Greens 
Happy Virtual Vegan Potluck! This dish looks so warm and comforting. I just wanna tuck into that ramekin and devour it all.
Thank you! And Happy Virtual Vegan Potluck to you as well! 🙂
I could eat ten of these- soooo hearty and comforting! xx
I DID eat ten of them! 🙂 they are wonderful. Especially when it’s cold outside. Comfort all the way. Let me know if you try them! 🙂
These look so amazing!! I want to come over for them (we are link neighbors, so the journey shouldn’t be that far!)
I think that sounds like a great idea. Not too far at all! 🙂
Amazing! I love the ingredients you’ve used and the outcome looks delicious! Thanks for sharing with VVP!
How pretty!! Looks absolutely delicious, too.
Thank you so much for coming to the Potluck!
Thank you! And thanks for all your work getting everything organized, it’s such a fun way to find more recipes!
This looks like the ultimate comfort food!
thank you! And it is! 🙂 So delicious and perfect on those cold days. Thanks for stopping by!
Can’t wait to try this on a cool autumn evening.
Please let me know how you like it! And thanks for stopping by!
Wow, this recipe is so creative and unique! I love love love sweet potatoes with rosemary, and I’m sure they’d be even more delicious baked up with your amazing-looking cashew-miso mixture. Such a great idea!
Thank you so much! I almost ate all of them in one sitting…they definitely turned out better than I anticipated. 🙂
Hmmm these sound so good 🙂 bookmarked.
Thnk you! Let me know how they turn out and thanks for stopping by!
oooh how yummy! They look so creamy and extra good with that crusty top. My Mum always made scalloped potatoes when we were kids but I haven’t got round to veganizing them.
Thank you! Scalloped potatoes were huge in my family growing up too. These turned out surprisingly well!
Oh man! Those are the cutest! I could just eat them up! Lovely!!!
Thank you!
what a smarty pants to do individual ramekins so you don’t have everybody digging into the same dish. and these are delicious looking and adorable.
Thank you! 🙂 And thanks for stopping by!
This is SO creative and sounds delicious! Definitely making this!
Thank you! Let me know how it turns out!
Oh my god this looks so good! Super cute idea to make little ramekins.
Thank you! 🙂 And thanks for stopping by!
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Looks delicious! I love the adorable individual servings 🙂
Thank you! 🙂
I love these! Complete comfort food for me. I feel warm just reading about them and looking at the photos! Thank you for joining the potluck! Welcome. 🙂
Thank you! And I’m so glad you found me! I’m already looking forward to next year’s potluck!
I am so excited right now. Scalloped potatoes was one of my favourite childhood foods! My family still makes it on occasion and its something I really miss. Cannot wait to try these 🙂 I bet it would be delicious with white potatoes too!
Yay! I’m glad your comfort food is my comfort food too. 🙂 I think you’re right – it would be great with white potatoes too. Let me know how it turns out! And thank you so much for stumbling onto my blog!
GORGEOUS!! Oh, I am not only excited to try this, but to finally use the adorable ramekins that I have (and hardly ever use). So looking forward to this… thanks for sharing it with us!
Thank you! I’m so glad you now have a use for your ramekins. 🙂 thanks for finding me!
I have read a lot of recipes with white miso-which stores carry it? or at least which part of the store should I find it in? thanks-and these scalloped potatoes look awesome! and perfect portions!!!!
Hi there! I’ve found white miso at Whole Foods, Fairway and other health-food stores. It’s usually in a refrigerated section – if they have an Asian refrigerated section it’s usually there. Otherwise sometimes they hide in by the tofu. Hope that helps! (the first time I was looking to buy it I thought the store didn’t have it, but I asked a salesperson and he directed me to the right spot). Thank you for stopping by! And let me know if you’re able to find it!
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I love scalloped potatoes but hardly ever eat them since going vegan. I love that you used sweet potatoes and the cashew cream is a fantastic idea. Great recipe, thanks for sharing! Happy VVP!
Thank you! I hope you enjoy. 🙂
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This is fantastic! I used to have scalloped potatoes at every big family dinner but the chef of those hasn’t been able to make them forever. This seems like a nice new take to try out for the coming holidays. Thanks for posting it. I can’t wait to try.
Thank you! And I’m so glad you came across the post. I hope you like them!
Okay, I made them and my BFF can’t stop raving about them. He’s already begging me to make them again… so I gave him the recipe. Five stars!
Yay! I’m so glad you let me know – nothing better than hearing someone tried and loved my recipe! Thank you so much and I’m happy to hear they were a hit! 🙂
Looks delish! Never thought to make this kind of thing using sweet potatoes before, great idea. Great thing to bring to a potluck 🙂
Thank you! 🙂
Nom nom nom nom! Looks delicious–I can almost smell them through the screen!
Thank you! 🙂
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