Creamy Sweet Potato Bake (Gluten + Dairy Free)

SERVES 6

• Gluten Free

• Vegan

• Dairy Free

INGREDIENTS

• 2 sweet potatoes ( I used one medium sized and one small size)

• 1 can of coconut cream

• 1 cup of nutritional yeast

• Salt & pepper

• Sprinkle of parsley flakes 

METHOD

1. Preheat oven to 200 degrees celsius

2. Wash and chop sweet potato into thin circle shapes and set aside

3. Pour coconut cream into a saucepan over medium heat, add nutritional yeast, salt/pepper and parsley flakes

4. Stir until mixture is combined and begins to bubble

5. Layer the bottom of your tray with some sweet potato, then pour some of your cream mixture over the top, repeat this until you have used up sweet potato and cream mixture

6. Top with extra nutritional yeast and salt

7. Bake in preheated oven for 40-45 mins until potato bake is cooked through and crispy on top

8. Once cooked, let the potato bake sit for 10-15 mins before cutting

NOTES

This potato bake can be quite runny and that is totally fine. Just cut out the pieces and then use a spoon to drizzle some of the cream on top. I also reheated this bake 3 times in the oven as we didn't eat it all in one go! It tastes even better over the following days.