Scalloped Sweet Potatoes with Cheese and Thyme
Ingredients
·
2
tablespoons vegan butter (best is Earth Balance Coconut Spread)
·
2 1/2
cups So Delicious Coconut Creamer – does not have coconut taste
·
1 package follow your heart cheese
·
Onions or scallions
·
¼
teaspoon salt
·
1/8
teaspoon ground black pepper
Directions
1.
Preheat oven to 350 degrees F. Lightly coat a 2- to 2-1/2-quart baking dish with oil; set aside. Cut sweet potatoes in half then slice into pancake slices horizontally into 1/4-inch-thick slices. Set aside.
2.
For sauce, in a medium saucepan melt butter over medium heat. Stir in almond flour; cook and stir for 1 minute.. Should be lightly thick, not like a pancake batter.
3.
Stir in So Delicious Coconut Creamer. Cook and stir over medium heat until thickened and bubbly. If it does not thicken keep adding more flour, one teaspoon at a time until thickens.
4.
Reduce heat to low. Add 3/4 cup of the cheese, stirring until cheese is melted. Stir in thyme, salt, and pepper.
5.
Place potato slices in the prepared baking dish. Pour sauce over potatoes; sprinkle with the remaining 1/4 cup cheese.
6.
Bake, covered, about 40 minutes or until potatoes are tender. Bake, uncovered, about 20 minutes more or until edges are brown. Let stand for 15 minutes before serving.