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Vegan Sweet Potato Gratin with Coconut Milk

Here is the perfect fall side dish that is so rich and hearty, you'd never guess its vegan!


  • 2 pounds sweet potatoes

  • 3 tablespoons coconut oil + more for greasing

  • 1/2 scotch bonnet pepper seeded and minced

  • 1 teaspoon dried chili flakes

  • 3 garlic cloves, minced

  • 1 tablespoon honey or maple syrup

  • 1 cup coconut milk

  • Sea salt and freshly ground black pepper to taste

  • 1/2 cup almond butter

  • Zest of one lime

  • 2 teaspoons lime juice


Preheat the oven to 375 degrees Fahrenheit. Lightly grease a gratin dish. Peel the sweet potatoes and thinly slice them. You can use a mandoline. Place the slices in a large bowl and add 2 tablespoons oil along with the scotch bonnet, chili flakes, garlic, honey or maple syrup, coconut milk, salt and pepper. Toss until all the the slices are evenly covered with the other ingredients. Lay out half of the sweet potatoes along the bottom of the gratin dish.

In a small, separate bowl, mix together the remaining 1 tablespoon of oil, almond butter, lime zest and lime juice until smooth. Spread this mixture in dollops evenly around the top of the layer of sweet potato slices. Cover the almond butter layer with a spread of the remaining half of sweet potato slices. Pour any coconut milk that remains in the bowl evenly over the gratin. Cover with aluminum foil and cook in the oven for 20 minutes. Remove the aluminum foil and bake for another 30 minutes until the top layer of sweet potato slices are browned and crisp.

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