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.
Recipe by Planning With Kids at https://planningwithkids.com/2014/01/12/sweet-potato-gratin-dairy-free/