It's getting close to Thanksgiving and I'm definitely going to be having this dish on the table! Most of the dishes I make are based on the veggies I get from my local CSA. This one was so yummy my son licked the plate. That's always a good sign!
What you need:
3 to 4 sweet potatoes
3-4 red potatoes (Or whatever you have in the fridge)
1 can of coconut milk
¼ cup of nutritional yeast
3 tablespoons of flour
1 large clove of garlic
salt and pepper to taste
nutmeg and breadcrumbs optional.
The first time I made this I also used turnips because I had so many of them in the fridge. This turned out quite well and I'm sure it would be delish either way!
Preparation:
Preheat the over to 375 degrees.
Grease pie dish with coconut oil.
Slice potatoes and turnips if using thin and even.
Take the rest of the ingredients and put in a blender and blend until smooth. If you don't have a blender mince the garlic and mix ingredients with a whisk until smooth.
Start layering the potatoes in a circular fashion. When you're halfway through, pour half of the liquid over the potatoes, let settle and continue to layer. Pour the rest of the liquid on the top.
I sprinkled a little nutmeg on the top, this is optional. Some people also like to sprinkle breadcrumbs on top. I left this out and it was quite tasty!
Bake for 30 minutes covered and then thirty minutes uncovered.
Xo,
Tina
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