In a pot sauté the VIOBLOCK and garlic until fragrant. Whisk in the flour until combined. Add the oat milk and the vegan cream and whisk to combine. Then add Violife Prosociano, Violife Mozzarella Flavour and the grated Violife Cheddar Flavour Block, keeping some of each for later. Season well, add the nutmeg and continue to whisk until nicely melted. Remove from the heat.
Grease a baking dish with some VIOBLOCK and place half of the sweet potatoes on the base of the dish in a spiral, overlapping. Pour over the Violife sauce and then repeat the process with the remaining sweet potatoes.
Sprinkle with the remaining grated Violife. Cover with foil and bake at 200°C for 40 minutes.
Remove the foil and bake for a further 10 minutes until nicely melted. Allow to sit for 5-10 minutes and then garnish with fresh thyme and serve warm.