Impress Your Guests with this Healthy Vegan Sweet Potato Gratin Side Dish – Video

Impress Your Guests with this Healthy Vegan Sweet Potato Gratin Side Dish – Video

Are you looking for a show-stopping side dish to wow your guests during the holidays? Look no further than this Healthy Vegan Sweet Potato Gratin recipe that is rich, creamy, and decadent, yet still super healthy! In this episode of the Whole Food Plant-Based Cooking Show, Jill demonstrates how to make this colorful and flavorful sweet potato gratin that will take the place of traditional sticky sweet potato dishes with marshmallows on top.

We start by making a creamy sauce using cashews, oats, onion powder, nutritional yeast, white wine vinegar, Dijon mustard, and water. Then, Jill assembles the gratin using orange, white, and purple sweet potatoes that are stacked in rows and coated with the sauce. She adds a sprinkle of thyme and dried cranberries on top for extra flavor and visual appeal before covering the dish with parchment paper and baking it at 400°F for a total of 60 minutes.

The result is a gorgeous and aromatic gratin that is rich, creamy, and simply irresistible. With its stunning visual appeal and mouthwatering flavors, this healthy vegan side dish is sure to impress your family and friends during any holiday gathering. So, if you’re looking to elevate your holiday feast with a delightful plant-based dish, be sure to check out the complete recipe and cooking tutorial on the Whole Food Plant-Based Cooking Show’s YouTube channel. Your guests will be begging for seconds!

Watch the video by The Whole Food Plant Based Cooking Show

Let’s make a rich and creamy sweet potato grotten for your holiday feast welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today I’m going to show you how to make this really simple side dish for your Thanksgiving feast we are going to make

This delicious colorful sweet potato grotten so instead of that making that real sticky sweet potato dish with the marshmallows on the top this can take its place and it’s super healthy but equally as decadent you’re just going to love it so we’re going to make our sauce

First I’ve got half a cup of cashews 1/4 of a cup of oats rolled oats one teaspoon of onion powder four of a cup of nutritional yeast 1 tbspoon of white wine vinegar and 1 tbspoon of Deon mustard that’s going to give it a really nice bite and then two cups of

Water and this is great you can just use your smaller blender for this so it can handle it really easily and I already have my oven preheated to 400° all right the sauce is just that simple so I’m going to grab my sweet potatoes in the dish and I’ll show you

How to assemble it okay now on to these beautiful sweet potatoes look at these guys so I’ve got a white sweet potato we got an orange sweet potato and a purple sweet potato look those Beauties super super healthy for you you know because of that bright bright purple color um

When you’re selecting your potatoes you want to get them all pretty uniformly in size because we want them to be pretty close you know it’s they can be off just a little bit but you want them to be pretty close in size because we’re going to be stacking them standing them up

Next to each other so we’re just going to start out I like to keep them kind of separated because we’re only going to do one color at a time so I’m going to put all of the sauce in my bowl so you need to mandolin cut them

And they’re all going to be about a qu of an inch thick all right so we’ve got our sauce in here and and I’m going to start with the purple ones because I have a little bit more of the purple so I’ll probably end up making two lines of the

Purple just going to put them all in the bowl first we kind of need to get them coated a little bit before they go into the bowl just going to give them a little gentle stir just to make sure both sides are all coated okay now this this is the messy

Part so if you have little ones to help you that’d be great they’ll like doing this messy part otherwise we’re just going to start stacking them and I’m going to stack them in rows so I’m going to start on the one side first just standing them straight up against the

Wall and you’re just going to keep going until you have that whole side finished and you’re just going to keep going until you have all of that full then I’m going to do another row on this side and then I’ll finish up with the red and the white ones and I’ll show you

How beautiful it is when it’s done while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website plant-based cooking

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Special discount for our viewers just use code plant-based easy at checkout to save 15% off of your order okay I’m done if you want to take a look how beautiful that is and if you have extras left of these potatoes you could always make just a smaller little dish so that you

Can take that home with you after the your meal uh next to do is we’re just going to pour the remaining juice over those potatoes they all we’re going to use all of it cuz that is what’s going to kind of steam it and bake it till it’s really nice and

Soft and need Del delicious all right then what I like to do on the top I have a half teaspoon of thyme you could also use fresh this is just dried and I just sprinkle it on the top just for some extra flavor and it makes it

Just look a little bit a little bit fancier and then I also have about a tablespoon or a tablespoon and a half of dried chopped cranberries we’re just going to sprinkle across the top too and that’ll this is such a rich dish it’s nice to have something like

Cranberries that have a little bit of a tart um bite to it to get you know break up a little bit of that richness oops spread them out a little bit and then I always like to put just a little bit of Cracked Pepper on top

Okay gorgeous I just love it all right so this casserole dish along with many other pretty shallow casual dishes a lot of the times they don’t come with a lid so instead of using um tin foil which is you know what most people would use I’m

Going to use a piece of parchment cuz I don’t use tin foil anymore and a good tip is just to Crunch it up I spread it back out and you just kind of form it over the top and I like to take the corners and I just twist a little bit just to

Hold it on a little bit better we just want to cover it so that while it’s cooking it’s going to kind of steam and it doesn’t then you don’t overcook the tops of the potatoes that are sticking up above that liquid otherwise it’ll probably get too dry

All right so our oven is on 400° we’re going to stick it in for 45 minutes then we’re going to take the paper off and finish it and for about 15 minutes just to kind of brown the top of bit okay guys it is out of the oven come

And take a look because it’s gorgeous I just love it and how the sauce around the purple sweet potatoes it even turned the sauce a little bit purple it’s beautiful and it smells incredible so so I’m going to let this cool for a few minutes and then I’ll meet you at the

Table for a taste all right let’s taste this guy I’m going to do the purple sweet potatoes because that is my favorite that sauce is cooked in there really well it’s still pretty hot though M that is just like velvet M so rich and creamy you’re going to love

It come on back next week for another great recipe

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Video “Healthy Vegan Sweet Potato Gratin | Side dish to WOW Your Guests!” was uploaded on 11/19/2023 to Youtube Channel The Whole Food Plant Based Cooking Show