Vegan Scalloped Sweet Potatoes

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RAPID CITY, S.D. -

These easy scalloped sweet potatoes are so creamy and flavorful, you'll have a hard time believing they're secretly healthy and vegan friendly.

VEGAN SCALLOPED SWEET POTATOES

Start to finish: 50 minutes

Servings: 8

2 heads of garlic

2 tablespoon olive oil + additional for roasting the garlic

1 cup onion finely chopped

1 cup + 1 tablespoon full-fat coconut milk - divided

1 cup + 1 tablespoon unsweetened plain almond milk - divided

1 1/2 tablespoon potato starch or corn starch

1 teaspoon sea salt

1/4 teaspoon black pepper

2 pounds sweet potatoes thinly sliced (about 2 very large potatoes)

Parsley for garnish (optional)

Preheat your oven to 400 degrees Fahrenheit and place two squares of tinfoil on top of each other. Cut the tops of each head of garlic off, so that the tips of each clove are exposed. Peel off any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in.

Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender - about 45 minutes.

Once the garlic has roasted, squeeze the garlic out of its skin and finely chop it.

Reduce the oven temperature to 350 degrees Fahrenheit.

Heat the remaining 2 tablespoons of olive oil in a very large, oven-safe frying pan, set over medium-high heat. Cook the onion until golden brown and soft - about 5 minutes.

Add one cup of coconut milk and one cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining tablespoon of coconut milk, tablespoon of almond milk and one and a half tablespoons of potato starch in a small bowl, until smooth.

Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn't gum up in the milk. Boil for 2 minutes, stirring constantly.

Reduce the heat to medium. Add the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.

Once the sauce has cooked, add the thinly sliced potatoes and stir until they are coated in the sauce. This can get a little messy! Then, move the potatoes around with a spoon until they are in flat layers.

Cover the pan with tinfoil and place into the oven for 30 minutes.

Let the potatoes stand for 10 minutes and then serve.

Nutrition Facts: 211 calories; 9.3 g fat; 381.3 mg sodium; 30.4 total carbohydrate; 6 g sugars; 3.1 g protein

Recipe Information Here

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