Creamy and indulgent, these scalloped sweet potatoes redefine plant-based comfort food!
Meet your new favorite vegan-friendly comfort food that won’t take you hours of standing over the stove to make! This cauliflower Alfredo and scalloped sweet potatoes recipe is a celebration of comforting, creamy, and wholesome plant-based flavors.
Scalloped potatoes have always been one of my favorite comfort foods to order in restaurants. There’s something about the combination of a creamy white sauce with buttery, earthy potatoes that just works. When I started reducing my intake of dairy products, I thought it was a dish I would have to say goodbye to, but that is not the case!
The rich, velvety cauliflower Alfredo sauce, layered between tender slices of sweet potato, creates a dish that is as satisfying as it is nourishing. With its perfect balance of savory garlic, caramelized onion, and sweet potato, this recipe is a fun, dairy-free twist on classic scalloped potatoes, and even the biggest dairy fans will want seconds!
Are Cauliflower Alfredo Vegan Scalloped Sweet Potatoes Healthy?
This dish is a wholesome choice that is worth incorporating into your weekly rotation. The creamy sauce is made from cauliflower, a low-calorie vegetable high in fiber, antioxidants, and vitamins like C and K. Sweet potatoes add natural sweetness and are an excellent source of beta-carotene. Avocado oil provides a dose of healthy fats, while almond milk keeps the recipe dairy-free and light.
If you’re looking to make it even healthier, you could reduce the amount of oil or use a nonstick pan with a spritz of cooking spray to caramelize the onions and garlic without added fat. For a lower-carb version, consider swapping half the sweet potatoes for thinly sliced zucchini or butternut squash.
Cauliflower Alfredo Sauce: The Star Of The Show!
This cauliflower Alfredo sauce is the true hero of this recipe, and it might just become a staple in your kitchen. Silky smooth and infused with the warm flavors of garlic and caramelized onion, it’s a versatile sauce that works wonders beyond scalloped sweet potatoes.
Try it tossed with whole-grain pasta, drizzled over roasted vegetables, layered into a lentil-based lasagna, or even as a creamy base for vegan casseroles. It’s also perfect as a dip for crusty bread or baked tofu bites!
This sauce also adapts beautifully to different flavor profiles. Add nutritional yeast for a cheesy twist or a pinch of smoked paprika for depth and warmth. Whether you’re keeping it simple or getting creative, this cauliflower Alfredo will make any dish feel luxurious, all while staying plant-based.
How To Make Ahead And Store
Store leftover scalloped sweet potatoes in the refrigerator for up to 4 days. Cover the dish tightly with foil, or transfer leftovers to an airtight container. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating, and bake in a 350°F oven until warmed through. The cauliflower Alfredo sauce can also be made up to 3 days in advance; just store it in the refrigerator, and gently reheat on the stove or microwave with a splash of almond milk to restore its creamy texture.
Serving Suggestions
Since your cauliflower Alfredo scalloped sweet potatoes are rich and creamy, you’ll want to pair them with dishes that offer some contrast in flavor and texture. I love a Tossed Salad dressed with a Vegan Salad Dressing, but roasted veggies are also a good way to go. Try some Roasted Beets And Carrots, these Roasted Green Beans and Roasted Snap Peas, or for a little umami kick, have some Vegan Stuffed Mushrooms on the side.
Recipe
Ingredients
- 4 cups reduced-sodium vegetable broth
- 4 cups water
- 10 cups cauliflower (about 2 pounds) cut into florets
- 2 tablespoons avocado oil
- 2 cups onion chopped
- 3 tablespoons garlic minced
- 3/4 cup unsweetened almond milk
- 1 1/2 to 2 teaspoons sea salt or to taste
- Freshly ground black pepper to taste
- 2 pounds sweet potato peeled and sliced about an 1/8-inch thick (2 pounds total, after slicing)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F.
- In a large pot, combine the vegetable broth and water, and bring to a boil. Add the cauliflower florets, cover, and cook until fork-tender, about 7 to 9 minutes.
- While the cauliflower cooks, heat the avocado oil in a medium skillet over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until golden brown, about 5 to 7 minutes.
- Transfer the cooked onion and garlic to a large blender. Using a slotted spoon, transfer the cauliflower to the blender as well, trying to avoid adding excess cooking liquid. Add the almond milk, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust salt and pepper to taste.
- Place two layers of sweet potato slices in the bottom of a large, square casserole dish (about 10 inches), slightly overlapping the slices in each layer. Spoon 1/3 of the cauliflower Alfredo sauce (approximately 1 1/2 cups) evenly over the potatoes.
- Repeat with two more layers of potatoes, followed by another 1/3 of the sauce. Add a final two layers of potatoes and top with the remaining sauce, making sure to press the potatoes down evenly and spoon some sauce along the edges of the dish.
- Cover the casserole dish with foil and bake for 30 minutes. Then, uncover and bake until the top is lightly browned and the potatoes are fork-tender, about 30 to 40 minutes more.
- Let the dish stand for 10 minutes to cool slightly. Sprinkle with parsley for garnish before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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