Creamy Herb-Infused Sweet Potato Bake
Experience the comforting flavors of this savory sweet potato casserole, enriched with fresh herbs and creamy coconut milk. Perfectly spiced and showing off the natural sweetness of potatoes, this lectin-free, gluten-free dish makes an ideal side for any gathering or a family dinner. Indulge in a harmonious blend of tastes that’s both satisfying and nutritious!
ingredients
- 3 large sweet potatoes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional for a cheesy flavor)
- Chopped parsley for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Peel and chop the sweet potatoes into cubes, then steam or boil until tender, about 15-20 minutes.
- 3.
Drain the potatoes and transfer them to a large mixing bowl.
- 4.
Add the coconut milk, olive oil, minced garlic, rosemary, thyme, sage, salt, and pepper to the bowl.
- 5.
Mash the sweet potatoes with a potato masher or fork until smooth and creamy. If using, stir in nutritional yeast for added flavor.
- 6.
Transfer the mashed mixture to a greased 9x13 inch casserole dish, smoothing the top with a spatula.
- 7.
Bake in the preheated oven for 25-30 minutes, until lightly golden and heated through.
- 8.
Garnish with chopped parsley before serving, and enjoy the rich flavors of this herb-infused delight!