Sweet Potato Gratin (Dairy Free)

I have been wanting to make a Sweet Potato Gratin which is dairy free for some time, so when I was putting together our Christmas Menu Plan I made sure I put it on the plan so I would make it.

I didn’t have a lot of time, so went with a super simple idea and hoped for the best! It is always a bit of a worry serving something you have created and cooked for the first time.

Thankfully it turned out well. I loved it and so did most of the family (a couple of the kids weren’t too keen on it).

While I used a food processor to slice the sweet potatoes, you can do them by hand or mandolin.

An added bonus with this recipe is you can make it the night before, store it in the fridge and bake it the next day.

This dish makes a perfect side for when you are serving a large number of people.

5.0 from 1 reviews
Sweet Potato Gratin (Dairy Free)
Prep time
Cook time
Total time
Recipe type: Vegetarian
  • 3 large sweet potatoes (this converted to 900gms sliced sweet potato)
  • 8 spring onions
  • 2 -3 cloves garlic
  • 1 tsp cumin
  • 1 tsp himalayan salt
  • 400mls coconut cream
  • 1 tsp coconut oil
  1. If you are going to be cooking this straight away preheat the oven to 200 degrees Celsius.
  2. Slice sweet potatoes using the slicer function of your food processor if you have one. You want the sweet potato to be quite thin, so using a food processor or mandolin works very well for this. You can always just cut it, but that would be quite time consuming!
  3. Finely chop spring onions and prepare garlic for crushing.
  4. Pour entire contents of coconut cream into a mixing jug (even the watery bit). Mix well with a fork until smooth.
  5. Crush garlic into coconut cream. Add salt and cumin and mix well.
  6. I used a standard lasagne type dish to make the gratin. Coat the dish with the coconut oil, then layer with sweet potato. Keep any remaining coconut oil to brush on the top at the end.
  7. Sprinkle with spring onions, then just using the fork spread a little of the coconut cream over the layer. Continue this layering process until you have used all the ingredients. Coat the last layer with the remaining coconut oil.
  8. Cover with foil and you can either cook it straight away for 50-60 minutes or place it in the fridge until you are ready to cook it. I left ours in the fridge overnight.
  9. To check if cooked, use a skewer to see if it slides through the sweet potato easily. For the last five minutes take the foil off the dish to allow it to crisp up on top.

Family Friendly Recipes

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a regular basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Have you been creating any new dishes recently?