Mushroom & Sweet Potato Casserole

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.