Vegan Sweet Potato Gratin – Easy and Healthy Recipe

Hey there! If you’re anything like me, you always search for recipes that hit the sweet spot between indulgent and healthy. That’s exactly how I discovered this Vegan Sweet Potato Gratin — and let me tell you, it’s been a total game-changer in my kitchen. This dish has become my go-to for cosy dinners, meal prep, and special occasions. It’s creamy, flavorful, and surprisingly simple to make. Let me walk you through how I make it, and I’m sure it’ll become a favourite in your home, too.

Ingredients for Vegan Sweet Potato Gratin

Whenever I cook, I like to keep things simple and use ingredients I can easily find at my local store. This recipe is no different — it’s made with everyday staples that come together to create something truly special.

Key Ingredients

1. Sweet Potatoes: These are the heart of the dish. Their natural sweetness and velvety texture make every bite irresistible.
2. Vegan Cheese: I love using my favourite dairy-free cheese for that creamy, melty goodness.
3. Plant-Based Milk: Almond milk is my usual pick, but oat or cashew milk also works.
4. Nutritional Yeast: This little ingredient adds a cheesy, nutty flavour that takes the dish to the next level.
5. Garlic and Herbs: I can’t resist the aroma of fresh garlic with thyme and rosemary. It’s pure comfort.
6. Vegan Butter: A little bit of this makes the sauce rich and smooth.

Optional Additions

• Ground Nutmeg or Paprika: Sometimes, I sprinkle a pinch of these for extra warmth and flavour.
• Crushed Walnuts: If I’m feeling fancy, I add these for a crunchy topping that’s oh-so-good.

It’s incredible how a few basic ingredients combine to make something delicious and comforting. Let’s move on to how I put it all together.

How to Make Vegan Sweet Potato Gratin

I was a little nervous about how it would turn out the first time I made this. But honestly, it’s so straightforward that I could probably do it with my eyes closed. Here’s how I do it:

Step 1: Prepping the Sweet Potatoes

First, I peel the sweet potatoes and slice them as thinly as possible. A mandoline slicer makes this part quick and easy, and it’s a lifesaver for getting those even slices.

Step 2: Preparing the Creamy Vegan Sauce

This is where the magic happens. I melt some vegan butter in a saucepan, toss in minced garlic, and let it get nice and fragrant. Then, I slowly whisk in my almond milk, nutritional yeast, and vegan cheese. A little salt, pepper and a pinch of nutmeg finish it off. I stir until it thickens slightly, and let me tell you, it smells heavenly.

Step 3: Layering the Gratin

Layering is my favourite part. I start with a thin sauce layer at the dish’s bottom. Then I arrange the sweet potato slices in neat, overlapping rows — it feels almost therapeutic! I pour more sauce over each layer, ensuring everything is evenly coated, and repeat until I’ve used all the ingredients. The final layer always gets extra love with a generous sauce pour.

Step 4: Baking to Perfection

Cover the dish with foil and bake it at 375°F (190°C) for about 30 minutes. Then, I remove the foil and let it bake for 15-20 minutes until the top is golden and bubbly. The hardest part? Waiting 10 minutes after it’s out of the oven before digging in. Trust me, though, it’s worth the wait!

Tips for the Best Vegan Sweet Potato Gratin

I’ve made this dish countless times, and along the way, I’ve picked up a few tips to make it foolproof:

1. Slice Evenly: Even slices cook evenly, so don’t skip this step. If you don’t have a mandoline, take your time with a sharp knife.
2. Don’t Skip the Resting Period: I know it’s tempting to dive in right away, but letting the gratin rest for 10 minutes makes all the difference. It sets up beautifully and is easier to serve.
3. Experiment with Flavors: Sometimes, I’ll switch things up by adding smoked paprika or a sprinkle of vegan Parmesan on top.
4. Top with Crunch: Breadcrumbs or crushed nuts give the dish a delightful texture contrast. A little detail that creates a big difference!

Serving Suggestions for Vegan Sweet Potato Gratin

This dish is so versatile that I’ve served it in various ways. Here are a few easy ideas to get your creativity flowing:

1. As a Side Dish: Pair it with roasted veggies or a fresh green salad as a side dish. It’s a match made in heaven.
2. Holiday Feasts: I love bringing this to Thanksgiving or Christmas dinners. It’s always a hit!
3. Meal Prep: It’s perfect for make-ahead meals. I store leftovers in an airtight container, and it reheats beautifully.
4. Standalone Meal: I’ll top it with sautéed mushrooms or chickpeas on lazy nights for a hearty main course.

FAQs About Vegan Sweet Potato Gratin

Can I make this dish gluten-free?

Absolutely! Just use gluten-free breadcrumbs to add a topping, or skip it altogether.

What’s the best plant-based milk to use?

I’ve tried almonds, cashew, and oat milk; they all work wonderfully. Just make sure it’s unsweetened and unflavored.

Can I prepare this dish ahead of time?

Yes! You can assemble it a day before and store it in the fridge. Bake it fresh when you’re ready to serve.

How do I store and reheat leftovers?

Leftovers go into an airtight container in the fridge. To warm it up, just place it in the oven at 350°F (175°C) until heated.

Conclusion Vegan Sweet Potato Gratin

This Vegan Sweet Potato Gratin is more than just a recipe — it’s a little slice of comfort I’m so excited to share. The creamy layers, the savoury flavours, and the simple ingredients make it a dish I return to. Whether you’re cooking for yourself, your family, or a crowd, I know this recipe will wow everyone at the table.

So, grab your sweet potatoes, roll up your sleeves, and let’s get cooking! And hey, if you make this gratin, I’d love to hear about it. Drop a comment below or share your photos on social media — seeing your creations always makes my day. Happy cooking!

Read More Vegan Recipe

• Vegan Cassoulet
• Vegan Jalapeño Poppers
• Vegan Garlic Bread