Heavenly sweet potato and scrumptious butternut squash rolled into one? Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. My grandmothers would be so proud. 10 ingredients. Every one of your recipes have been gold in our house!! Is that ok?? I just made this and holy delicious. I made this and it was good. I doubled the recipe today so we’d have more yumminess for tomorrow! Notify me of followup comments via e-mail. Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! Cover with foil and bake on middle rack of oven for 20 minutes. I plan to make this today for Thanksgiving tomorrow but I accidentally bought all the sweet potatoes and butternut squash pre cubed! But thank you for all your wonderful recipes. Thank you! You will not be subscribed to our newsletter list. It gave it a nice crust and makes for easy clean-up. 30 minute Vegan Breakfast Burritos from Minimalist Baker and a Giveaway! I did not have vegan cheese or a cast iron skillet, so used a pie dish and sprinkled on some extra nutritional yeast instead of vegan parm. But next time I will try your suggestions! I made this for dinner tonight and it was incredibly delicious! xo. Have you successfully doubled the recipe in the same cast iron? I recommend giving them a try – but by themselves. Swoon! Omg delicious. I love the mix of this wonderful cheeze sauce and the powdery parm. This looks amazing! so I chopped up and boiled some onion and carrot until they were soft, then added them to the cheese sauce in the blender with a little water. Reduce heat to low. Hmm, it is best when fresh, but that should work! I sautéed some red onions with the intention of putting them in the layers of potatoes but forgot until the very end after I poured the sauce over the top, so I just placed them on top of the sauce and they ended up being SO good! Thank you so much for all of your yummy gluten free, veg/vegan recipes. It came out great and makes it recipe I can do more often. I added pecans to the mix, and on top but didn’t candy them. So awesome and easy – going into the canon! Hands down best vegan cheese I’ve made at home. Ooh fun! Also used vegan mozzarella shreds instead of parm and it tasted great! :). That should work! Could I substitute soy milk for almond milk? Perfect as is, with gravy, or with a giant scoop of vegan butter. The whole thing is not too sweet, you’re actually able to taste the pecan! Thanks so much for the lovely review! Do you use a mandolin or a food processor with slicing attachment for the potatoes? Can’t seem to wrap my head around what amount to use. Cheers, friends! Can i use Regular gold potatoes instead of sweet potatoes? definitely on my thanksgiving grocery list! I have never been a fan of sweet potato casserole with marshmallows so it is so refreshing to see an (easy) recipe with pecans. My children (all non-vegan) specially request it, not only for Thanksgiving, but throughout the year. We purchase a pre seasoned cast iron. I want Thanksgiving dinner now! if yes, would I follow same recipe amounts and cooking time? While you don’t need nutritional yeast, it definitely adds to the overall flavor of the recipe so I would recommend it! didn’t have vegetable broth. I read your recipe three times, you don’t mention peeling them at all. so creamy and delicious!!! I’ll let you know. We’re so glad you enjoyed it, Jess! I love the healthy twist you gave this recipe, Dana! Hi Arun, we didn’t measure in weight, so we aren’t certain. Hope this helps! Just try not to eat the entire pan :D. Amazing scalloped potatoes! The sauce should just cover the potatoes, so remove any potatoes that are well above the surface. Thanks so much for sharing! It’s super helpful for us and other readers. I enoyed the recipe very much. Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. I subbed red potatoes and home made cashew, because these are the ingredients I had on hand. Whoop! This would make the perfect addition to your menu for the holidays or side dish to bring to gatherings this winter. Woohoo! I used soy milk instead of almond milk and left out the yeast. Is that fixable, or a lost cause? Easy peasy and the best scalloped potatoes I’ve ever made! And easy enough. Originally posted: June 2, 2016. We’re so glad you enjoyed it, Samantha! Three weigh 4 lbs! I’m not. Amazing! I also used a combo of unsweetened coconut / almond milk. The candied pecans was just out of this world. I followed the recipe exactly as is and I wouldn’t change a thing. Will this cook thoroughly if I make a large batch and cook it in two 9×13 casserole dishes? Is this a dessert or a side? This will be one of my go-to recipes now. If so, any idea which would work best? Delish.. thank you so much! I think I just found my perfect sweet potato mash/casserole recipe! Stuffed Butternut Squash With Quinoa Cranberries And Kale. Sautéed onions, crisped up with a lightly floured coating, make a … Mixture should be very cheesy and savory to season the potatoes well, so don’t be timid. Hope you give this one a try, Liv! everyone loved this dish. This is definitely going on my Thanksgiving menu. Even my non vegan family loved them! I’d also use 3 cloves of garlic instead of 4 next time. Really interested in keeping the work on Christmas Day to a minimum. My mom always made scalloped potatoes growing up and it was so great to try this version that makes my gut happy too! We think the potatoes might brown, so that wouldn’t be ideal. Cook time should be the same! Does it cook through okay? I believe we will be adding “squash good” to our recipe book. I have made your black-bean brownies which are fantastic, by the way! Made this recipe with a few modifications and it was delicious! Hope that helps! Get the recipe at Minimalist Baker. This scalloped potato recipe is an incredible. Hi Dana, lovely pictures as always :) Thanks for this recipe, I love the things you come up with, al your recipes are so creative and out of the box, keep it up. We loved this! I want to make this recipe, but I have a couple questions… One, I bought sweet potatoes (not overly large ones, sort of medium/large), one weighs 1 lb. :D. I hope you (and all the other lovely posters here) will forgive my lengthy post. Really delicious! I made this for Thanksgiving. I definitely want to give this recipe a try. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Also, “6 cups” of butternut squash seems like an awful lot, considering the whole thing only serves six. Plus, it’s simple requiring just 10 basic ingredients and about 1 hour to prepare. Thanks for the recipe :). Happy Thanksgiving :). I am excited to have this for dinner tonight and am psyched to pair this with a Brussels sprout salad. Great recipe Dana :). I followed the recipe exactly. Second, it’s naturally sweetened with maple syrup and coconut sugar. VERY GOOD!!! Here’s the link to Minimalist Baker’s Vegan Green Bean Casserole. Thoughts? The sweet potato will probably be fine too, but it will cook more quickly and may need to be added to a food processor if mashing is not working. Sweetest comment! I am happily surprised at how good this recipe is! This looks so delicious! Thanks so much for the lovely review! Add cornstarch or arrowroot and whisk to incorporate. Got it! 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