Sweet Potato Gratin

Sweet Potato Gratin is a warm and comforting dish that is perfect for cooler months, especially around the holidays. If you're up for baking, no matter what time of year it is then this recipe is also a great anytime of year brunch dish. When I first made this dish, I made a regular béchamel sauce, filled with butter, cream and flour. All the things that currently don't work for my family's gut health. So I spent time tweaking the recipe until I created the perfect tummy troubles free recipe to share with you.
20 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:59 g
Protein:6 g
Cholesterol:0 g
Sodium:478 mg
Fiber:10 g
Sugars:17 g
Calculated for total recipe.

Serves: 6-8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350 °F
  2. Add the coconut oil to a saucepan on medium heat and bring up to temperature
  3. When the oil is hot and melted, add the coconut milk and the almond or cashew milk
  4. Bring up to temperature them whisk in the cassava flour
  5. Reduce the heat to medium-low and continue to cook until the sauce is thick and coats the spoon
  6. Then remove the sauce from the heat and add the granulated onions, granulated garlic, parsley, salt, black pepper, nutritional yeast and nutmeg. Use a whisky to mix together the ingredients for a really smooth sauce
  7. Spray a large quiche pan with cooking spray, then add about ¼ cup of sauce to the bottom of the pan
  8. Next, add a layer of sweet potato slices, then top with another ¼ cup of sauce. If you are using two kinds of sweet potatoes you can alternate the colors when layering
  9. Continue to layer until all your sauce and potatoes have been used. Do not add sauce to the top layer
  10. Spray the last layer of sweet potatoes with cooking spray, then sprinkle with a light dusting of smoked paprika
  11. Place sweet potato gratin on middle shelf of oven and bake for 45 minutes or until the potatoes are fork tender
  12. Then remove from the oven and allow to cool for about 15 minutes before serving


You may use ½ lb of regular sweet potatoes mixed with ½ lb of golden sweet potatoes to add some color contrast to the dish.[br][br]If you don't have a problem with gluten you can substitute the cassava flour for regular flour. After you've melted the coconut oil in a hot pan, sprinkle the flour into the pan and mix together. Cook for 2-3 minutes then add the coconut milk and almond or cashew milk.

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