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Creamy Sweet Potato Bake

Creamy Sweet Potato Bake That Everyone Will Love

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This Dairy-Free Creamy Sweet Potato Bake is an indulgent, gluten-free side dish that impresses at holiday gatherings, wrapping you in a warm embrace.
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Prep Time 15 minutes
Cook Time 1 hour 12 minutes
Cooling Time 5 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 cups Sweet Potatoes Feel free to substitute with other root vegetables
For the Sauce
  • 1 tablespoon Olive Oil Avocado oil is a great alternative
  • 1 medium Yellow Onion You can use a shallot for milder flavor
  • 2 cloves Garlic Garlic powder can be a substitute
  • 1 can Coconut Milk Or swap with cashew cream for another twist
  • 1 teaspoon Smoked Paprika Regular paprika can be used in a pinch
  • 2 tablespoons Gluten-Free Flour Almond flour or cornstarch can also work
For Seasoning and Garnish
  • 1 teaspoon Sea Salt Season to taste
  • 1 teaspoon Black Pepper Season to taste
  • 2 tablespoons Fresh Parsley Can substitute with any herbs you prefer
  • 2 tablespoons Chives Can substitute with any herbs you prefer

Equipment

  • 8x8 baking dish
  • medium skillet
  • small bowl
  • Mandoline

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your ingredients to save time later on.
  2. In a medium skillet, heat a tablespoon of olive oil. Add finely chopped yellow onion and sauté until softened, about 3 minutes.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. In a small bowl, whisk together coconut milk, smoked paprika, and gluten-free flour until smooth.
  5. Pour your coconut mixture over the sautéed onions and garlic; stir to combine and simmer for about 2-3 minutes.
  6. Pour the coconut sauce evenly into an 8x8 baking dish. Arrange thinly sliced sweet potatoes in an overlapping pattern.
  7. Cover the baking dish with foil and bake for 60 minutes. Remove the foil and bake for an additional 12-15 minutes.
  8. Remove from the oven, let cool for a few minutes, and garnish with fresh parsley and chives before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 650mgFiber: 5gSugar: 2gVitamin A: 22000IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

This recipe can be prepared a day ahead and stored in the fridge for easy holiday meal prep.

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