Mushroom & Sweet Potato Casserole
Layers of thin-sliced sweet potato and mushrooms baked in a light almond milk sauce until golden and tender.
This casserole trades the usual heavy cream and cheese for almond milk and a spoonful of nutritional yeast, but it still bakes up golden and comforting.
Mushrooms and sweet potato both bring genuine nutritional substance to the dish — sweet potato for its beta-carotene and fiber, mushrooms for their own distinct set of nutrients — which is part of why this recipe fits a cancer-support framing. A light roux of flour and almond milk, seasoned with thyme, turmeric, and black pepper, holds the layers together without the saturated fat a cream sauce would add. Nutritional yeast on top gives it a savory, faintly cheesy finish if you want that flavor without dairy.
Bake covered first so the sweet potato softens through, then uncover for the last stretch so the top turns lightly golden.
Ingredients
- 2 large sweet potatoes — peeled and sliced into thin rounds
- 2 cups mushrooms — sliced – button, cremini, or shiitake
- 1 medium onion — thinly sliced
- 2 garlic cloves — minced
- 1 cup unsweetened almond milk — or skim milk
- 1 tablespoon olive oil
- 1 tablespoon whole wheat flour — or oat flour, for thickening
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric — optional, for anti-inflammatory boost
- Salt to taste
- 2 tablespoons nutritional yeast — or light cheese, optional
- Fresh parsley — for garnish
Instructions
- 1Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
- 2In a skillet, heat olive oil and sauté onion, garlic, and mushrooms until soft (about 5 minutes).
- 3Stir in flour and cook for 1 minute. Gradually whisk in almond milk, thyme, pepper, turmeric, and salt. Let the mixture simmer until slightly thickened.
- 4Arrange half the sweet potato slices in the casserole dish. Top with half of the mushroom mixture. Repeat with remaining sweet potato and mushroom layers.
- 5Sprinkle nutritional yeast (or cheese if using) on top.
- 6Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until sweet potatoes are tender and the top is golden.
- 7Garnish with fresh parsley and serve warm.