Everyday cooking
Sweet Potato Gratin
This Sweet Potato Gratin will make a difference! Try making this lovely recipe with Violife Epic block and prepare the best festive feast for the family!
![prep time]()
Cooking time1 hour![preparation time]()
Prep time30 minutesDifficultyMedium
![servings]()
Servings6 portions
- 200 g Violife Epic Cheddar flavour block, grated
- 6 small sweet potatoes
- 1 cup cashews, soaked in water for minimum 1 hour
- ½ cup unsweetened coconut milk
- 1 tsp salt
- ½ tsp pepper
- 1/8 tsp nutmeg
- 1 tsp garlic
- 1 cup vegetable broth
- 1 tbsp fresh lemon juice
- 2 tbsp coconut oil 1 tbsp to grease your pan and 1 tbsp melted and poured over your sliced potatoes to help the seasonings stick)
- ½ cup fresh parsley as garnish
- Hazelnuts to garnish (optional)
- At least 1 hour before making the gratin, soak your cashews in the vegetable broth.
- Preheat your oven to 200°C.
- Grease a baking dish with coconut oil.
- Slice sweet potatoes into very thin circles and place into a large mixing bowl tossing with coconut oil, salt and pepper and chopped garlic.
- Blend your cashews and their water in a blender with the nutmeg, lemon juice and coconut milk until creamy. Grate the Violife EPIC Block. Add ¾ of the grated Violife and stir. Mix the sweet potatoes into the mixture gently.
- Layer your sweet potatoes vertically along the bottom of the greased pan (overlap your potatoes). Pour over the broth and sprinkle with remaining grated Violife.
- Place your gratin in the oven and bake for 1 hour or until the top is golden brown.
- Let it rest at room temperature for about 10 minutes to allow the gratin to set-up.
- Garnish with fresh parsley and roughly chopped hazelnuts.
