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Vegan Creamy Sweet Potato Gratin

This super creamy plant-based sweet potato gratin/bake is so easy to make. Sweet potatoes (kūmara) and silverbeets are currently in season (in New Zealand 😉) and this is a perfect way to use them and create a lovely comforting vegan dinner for the whole family.

🍽 Serves 4-5

🕘 1h


  • 2 medium sweet potatoes

  • 1 tsp olive oil

  • 1 clove of garlic

  • 3-4 cups of chopped silverbeet/ spinach

  • 1 block of soft tofu

  • 1 tsp nut yeast

  • 1 tsp garlic powder

  • 1 ½ tsp salt

  • 1 handful of basil

  • 1 cup plant-based milk


  1. Preheat the oven to 190’C. Prepare the ingredients – thinly slice sweet potatoes, chop silverbeet and mince the garlic.

  2. In a medium frying pan, heat the oil to medium and add garlic. Fry for 2 minutes, and add silverbeet and a big pinch of salt. Stir and fry for 5 minutes.

  3. In a blender/ food processor, place: soft/silken tofu, nutritional yeast, garlic powder, salt, basil and plant-based milk. Blend until smooth. Taste and add more salt if needed.

  4. Spread a little bit of olive oil on an oven dish. Place sliced sweet potatoes on the bottom, cover with silverbeet and 1/3 of the basil cream. Repeat 3 times.

  5. Place the lid/ tin foil on top and bake for 40 minutes or until sweet potatoes are soft – pinch with a fork.

  6. Add breadcrumbs and bake for another 10 minutes.

  7. Remove from the oven and serve.

  8. Enjoy!💚


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