Scalloped Sweet Potatoes With a New Twist

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We loved our scalloped potatoes but we decided to try making scalloped sweet potatoes and it is a wonderful combination of savory and sweet that is very pleasing to the palate. Hope you enjoy it as much as we did!

2 medium sweet potatoes (not yams)
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1/4 cup toasted hazelnuts or macademias (for a more nutty flavor, you can use 1/4 olive oil + 2 Tbsp. macademia oil)
1 1/2 tsp. onion powder (make it 1 tsp. if you are not a great onion lover. If you are a great onion lover you can go up to 1 1/2 Tbsp. for a zesty dish!)
1/2 tsp. garlic powder (1 tsp. if you like it zesty)
Salt to taste
2 cups soy milk, plain
1 1/2 cups water
3 Tbsp. cornstarch
1/2 cup olive oil

In a food processor or blender, process the tofu, the almonds, the milk, the cornstarch, the seasonings, and the water, till you have a smooth cream.
Pour into a large baking dish and add the sweet potatoes. You must cover the sweet potatoes with the liquid. If the liquid you have does not cover the sweet potatoes, add a bit more
water and adjust seasonings. Pour the olive oil on top of the mixture and combine.
Bake at 400ยบ F for 1 and a half hours or until potatoes are golden brown.

Serves 2

Add some vegan sausages or patties and a great salad and you have a very tasty meal!
Note- You can also add the sausage slices to the dish itself for a scrumptious variation.

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