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Creamy Vegan Scalloped Sweet Potatoes with Coconut Milk

A comforting, dairy-free take on classic scalloped potatoes that uses creamy coconut milk, a touch of garlic and onion, and a whisper of thyme. Thinly sliced sweet potatoes bake into a velvety, savory dish with a hint of sweetness and a rich, almond-y coconut note. Perfect as a main for a light supper or as a decadent side for holiday meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 cup c coconut milk (full fat for richer texture)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 cup unsweetened plant-based milk (almond or oat works well)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegan butter or olive oil
  • 1 teaspoon dried thyme (or 1/2 teaspoon fresh, chopped)
  • 1/2 teaspoon ground turmeric (optional, for color)
  • 1/4 teaspoon nutmeg (optional, a pinch)
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons nutritional yeast (for a cheesy, savory note)

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a baking dish with vegan butter or oil to prevent sticking.
  • In a small saucepan, melt the vegan butter over medium heat. Add the chopped onion and garlic; sauté until translucent and fragrant, about 3–4 minutes.
  • Stir in the flour and cook for about 1 minute to eliminate raw taste, forming a light roux.
  • Gradually whisk in the coconut milk and plant-based milk. Bring to a simmer, then reduce heat and stir in thyme, turmeric, nutmeg, salt, and pepper. Let the sauce thicken for about 4–5 minutes, then stir in nutritional yeast.
  • Arrange a layer of thinly sliced sweet potatoes at the bottom of the baking dish. Pour a portion of the sauce over the potatoes, then add another layer of potatoes and sauce. Repeat until you’ve used all ingredients, finishing with a sauce layer on top.
  • Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for another 20–25 minutes, until the potatoes are tender and the top is lightly golden.
  • Let the dish rest for about 10 minutes before serving to allow the sauce to set. Taste and adjust salt if needed.