So in the pictures, this sweet potato bake has white sweet potatoes. There are several types of sweet potatoes, white, orange, purple. This will work with either of them.
This Vegan Alfredo Bake is like a grain-free lasagna for one!
This bake is like a no grain mini lasagne for 1, with the layers of sweet potatoes, mini peppers, tomatoes and alfredo which has been amped up with spinach.
You can add any thinly sliced up veggies like zucchini, cauliflower, eggplant, Mushrooms and more.
We have been slowly changing out other things in the house, getting more cognizant about where our clothes and shoes come from.
Apart from not using leather, fur, silk and other animal-derived clothing, there is also the consideration of atrocious working conditions in most of clothing and shoe factories, child labor, exploitation and such.
What are your favorite eco-animal-people friendly brands?
You can read more about tips to keeping your closet Sweatshop free here.
And a couple of Organic, Eco-friendly and Vegan brands here.
Ingredients for this Vegan Sweet Potato Alfredo Bake:
- Nutritional yeast packs in tons of cheesy flavor and makes this Alfredo bake extra delicious so do not skip it.
- We use cashew flour to thicken this gluten-free alfredo sauce.
- Spinach lends this vegan cashew alfredo bake a beautiful green color and provides such a nice contrast to the layers of sweet potatoes and yams.
Substitutions for this Vegan Alfredo Bake recipe:
- I used cayenne pepper in the sauce because even my alfredo has to be spicy. Feel free to omit.:)
- You can add a layer of lasagna noodles if you want.
- If using a larger ramekin, add other veggies/mushrooms and sauce layers and bake for at least an hour.
How to make Sweet Potato, Mini Pepper & Spinach Alfredo Bake:
- Get veggies ready. and whip out the magic bullet. Make the alfredo sauce by blending all the ingredients of the alfredo. Taste and adjust salt level.
- The sauce thickens during baking so I did not cook it. You can put it in the microwave to thicken it a bit.
3. Grease the ramekin if you plan to remove the bake. Add a little alfredo in the greased ramekin and top with sliced sweet potatoes, letting them overlap to form a continuous layer.
4. Top the potatoes with mini peppers, tomato slices, radish, and drizzle enough alfredo to cover.
5. Top with sweet potatoes, tomato slices, more alfredo.
6. For the final layer, you can use breadcrumbs mixed with dried herbs (I used an Italian blend) and salt.
Or add sweet potato slices brushed with olive oil for a crunchy sweet potato top. Sprinkle some herbs and salt on top.
7. Bake for 45-50 mins at 370 F. Serve the Alfredo Bake as is warm in the ramekin. Let sit for 5-10 minutes before removing from the ramekin.
8. Let it cool for 10 minutes before removing from ramekin or serve in the ramekin.
Recipe Variations:
- Add a Tablespoon of extra virgin olive oil or vegan butter to the alfredo for a creamier sauce.
- Skip the spinach.
- Use other herbs and spices for sauce variations like chipotle flakes, ranch seasoning, etc.
- Add other sliced veggies like Zucchini, cauliflower, eggplant, or mushrooms. For a meatier texture, add some crumbled steamed tempeh layers.
This vegan Alfredo Bake is being shared at Ricki’s wellness weekend, Healthy Vegan Fridays. Slightly Indulgent Tuesdays
More vegan casserole recipes:
- Lentil Rice Casserole with Chickpea Dumplings
- BBQ Lentil Casserole
- Vegan Spinach Florentine
- Quinoa Black Bean Casserole
Sweet Potato Mini Peppers Spinach Alfredo Bake
Ingredients
- 1 thinly sliced Sweet potato
- Sliced Mini peppers
- Sliced Tomatoes
- Sliced Radish optional
Spinach Alfredo:
- 2.5-3 Tablespoons (36.97 g) raw cashew flour ground cashew
- 1/2 cup (15 g) baby spinach raw or blanched, or other blanched greens or omit
- 1/3 cup (78.86 ml) coconut milk
- 1 garlic clove or 1/4 teaspoon garlic powder
- 1 Tablespoon (14.79 g) nutritional yeast
- 1/4 teaspoon mustard powder
- 1/4 teaspoon paprika
- black pepper cayenne to taste
- 1/4 teaspoon salt
- 1/2 teaspoon liquid aminos
- pinch of nutmeg
- 1/2 teaspoon lemon juice/vinegar
Instructions
Alfredo:
- Blend all the ingredients of the Alfredo. Taste and adjust salt.
- The sauce thickens during baking so I did not cook it. You can nuke it in the microwave to thicken it a bit.
- Grease the ramekin if you plan to remove the bake.
- Add a little alfredo in the ramekin. top with sliced Sweet Potatoes, overlapping so it is a continuous layer.
- Top with mini peppers, tomato slices, radish, and drizzle enough alfredo to cover.
- If using a larger ramekin, add other veggies/mushrooms and sauce layer.
- Top with Sweet potatoes, tomato slices, more alfredo.
- For the final layer, you can use breadcrumbs mixed with dried herbs(I used italian blend) and salt.
- Or sweet potato slices brushed with olive oil for a crunchy sweet potato top. Sprinkle some herbs and salt on top.
- Bake for 45-50 mins at 370 F.
- Serve as is warm in the ramekin. Let sit for 5-10 minutes before removing from ramekin.
Notes
- Add a Tablespoon of extra virgin olive oil or vegan butter to the alfredo for creamier sauce.
- Skip the spinach.
- Use other herbs and spices for sauce variations like chipotle flakes, ranch seasoning etc.
- Add other sliced veggies like Zucchini, cauliflower, eggplant, Mushrooms.
Add some crumbled steamed Tempeh layers. - If making a larger portion, then bake at least an hour.
Editor’s Note: This post was originally published in April 2013 and has been updated for accuracy and comprehensiveness in October 2019.
Caitlin says
April 5, 2013 at 7:18 pmthis looks perfect, richa! i love recipes for meals that serve just one or two. and who can resist a lasagna made with sweet potatoes?! the sauce looks delicious and is the perfect shade of green 😉
Richa says
April 5, 2013 at 7:29 pmI have to make for 1 sometimes:) I agree, who can resist sweet potatoes in a lasagna:)
Anonymous says
April 5, 2013 at 7:24 pmThe orange ones ARE yams 🙂 I love sweet potatoes!! This looks really yummy!! I love alfredo. And I like mine a bit spicy, too!!
Richa says
April 5, 2013 at 7:32 pmI dont know.. wherever I read, it says they are mis-labeled as Yams.. but Yams apprently have blackish skin.:) I think you can use the orange sweet potatoes and orange yams interchangeably.. so everything works:)
Marie Roxanne says
April 5, 2013 at 11:33 pmThere are orange sweet potatoes and then there are YAMS – totally different! They look and taste different too, but they are both orange.
Richa says
April 5, 2013 at 11:42 pm😀 Thanks Marie.. Now if only the stores label the yams as yams, coz the things that i usually pick up labelled yam are actually the orange sweet potatoes. :))
vedgedout.com says
April 5, 2013 at 9:03 pmMy stores nearby are always mis-labeling yams and sweet potatoes! I heart this mini bake! So delicious! I can’t decide which e book you should do first…. Maybe the quick one 🙂
Richa says
April 5, 2013 at 11:45 pmi dont think i have eaten a real yam for this reason. everytime its a sweet potato. i know coz it tastes like the sweet potato fries that i always pick up from veggiegrill:)
Richa says
April 5, 2013 at 11:46 pm😀 quick things are always liked more:)
Hannah says
April 5, 2013 at 9:33 pmI’ve simply never seen anything like this before- And that’s a very good thing! I’m thrilled to find new dishes and flavors. Being an alfredo, I might be tempted to throw in some pasta, too… But I have a feeling I would be happy with it served as is. 🙂
PS, I caught your comment, not to worry. I’ve been having some blog trouble lately and can’t imagine why it thought that your words were spam!
Richa says
April 5, 2013 at 11:47 pmI usually would throw in pasta too. but decided to keep it all veggies. those sweet potato slices work like a soft lasagna sheet:)
i hope the things are resolved now. 🙂
Marie Roxanne says
April 5, 2013 at 11:38 pmI think this is going to be one of the things I will make often! I was wondering if I can make several so the oven isn’t heated for just one… Would the timing stay the same?
As for the e-book – try the quick one first so we can have it earlier “wink, wink” then you can take your time with the homemade made from scratch one!
Richa says
April 5, 2013 at 11:44 pmIt will probably be an hour or hour 10 minutes like a regular lasagna, but a little longer to help cook all the layered up veggies.
good idea with the ebook 🙂
christine says
April 6, 2013 at 8:04 amI would prefer the “cook it from scratch” e-book first, purely because that’s the way I tend to cook:) I suspect they’ll both be a success:) Yams and sweet potatoes are different entities, see this US Congress link http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html for clarification! I’m going to try growing sweet potatoes this year, as an experiment:)
this looks so vibrant and appealing – I would always have cooked the sauce first, so I’ll be very interested to try making it.
Wouldn’t it be fun to make several with slight variations all baked at the same time, then have a tasting session with a couple of good friends? x
VeganFling says
April 7, 2013 at 2:41 pmHow cute in the ramekins! This looks so colorful and tasty.
anunrefinedvegan.com says
April 7, 2013 at 2:52 pmSo ooey-gooey good!
I vote for the “quick” e-book. Who doesn’t need that?!
Kristy says
April 8, 2013 at 2:07 pmThis would be so perfect for nights when Chris has to work late- the perfect dinner for 1! 🙂
That’s so awesome that your hubbs is a good grocery shopper. Chris is too, but in my list, I have to describe where everything is in the store. And how to pick out the best produce. Then it becomes much more of a guide than a list. 😉
Katherine @ Green Thickies says
April 9, 2013 at 7:17 pmWow, what an amazing idea to do a little mini bake in a ramekin. It is so cute. We only have the orange sweet potatoes here in the UK but I tried the white fleshed sweet potatoes in Africa and love them. I much prefer them and wish I could get them here. Great idea to do ebooks as your recipes look amazing. I guess it depends on your readers but I make everything from scratch so don’t make any recipes that include processed foods.
Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-fridays
Healthy Body says
April 12, 2013 at 12:36 pmThis looks so yummy!! I am going to make this on Sunday. Just gotta decide on what else to serve it with since our son can be really picky at times- maybe a lentil and almond roast would go well with it??
Teena Mary says
April 12, 2013 at 6:03 pmwow..this looks sooo good!!! Loved the interesting recipe!
fleur de leesa says
May 10, 2013 at 1:08 amI am totally serious when I say that every time I use one of your recipes I say, “that’s one of the best things I’ve ever tasted!” This was amazingly delicious and a nice light meal. I made two of them, didn’t use any oil, subbed lacinato kale for spinach, and skipped the radish. I could easily eat the other one but I’m glad it was nice and light so that I have room for a Fully Raw carrot cupcake with orange vanilla cream frosting…courtesy of Fully Raw Kristina (http://www.youtube.com/watch?v=14KR2TEUBxU&feature=share).
Liz says
January 4, 2020 at 10:50 pmIf making in 8×8 dish, what should I multiply the measurements? Thanks.
Richa says
January 6, 2020 at 9:15 pm4 to 6 times
Nandini says
May 2, 2021 at 8:56 pmI’ve tried this it was Soo delicious…. would it still taste good if I prep the gravy and veggies the night before and bake them for lunch the next day?