It's getting close to Thanksgiving and I'm definitely going to be having this dish on the table! Most of the dishes I make are based on the veggies I get from my local CSA. This one was so yummy my son licked the plate. That's always a good sign!
What you need:
3 to 4 sweet potatoes
3-4 red potatoes (Or whatever you have in the fridge)
1 can of coconut milk
¼ cup of nutritional yeast
3 tablespoons of flour
1 large clove of garlic
salt and pepper to taste
nutmeg and breadcrumbs optional.
The first time I made this I also used turnips because I had so many of them in the fridge. This turned out quite well and I'm sure it would be delish either way!
Preheat the over to 375 degrees.
Grease pie dish with coconut oil.
Slice potatoes and turnips if using thin and even.
Take the rest of the ingredients and put in a blender and blend until smooth. If you don't have a blender mince the garlic and mix ingredients with a whisk until smooth.
Start layering the potatoes in a circular fashion. When you're halfway through, pour half of the liquid over the potatoes, let settle and continue to layer. Pour the rest of the liquid on the top.
I sprinkled a little nutmeg on the top, this is optional. Some people also like to sprinkle breadcrumbs on top. I left this out and it was quite tasty!
Bake for 30 minutes covered and then thirty minutes uncovered.