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Mushroom & Sweet Potato Casserole

Layers of thin-sliced sweet potato and mushrooms baked in a light almond milk sauce until golden and tender.

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

  1. Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
  2. In a skillet, heat olive oil and sauté onion, garlic, and mushrooms until soft (about 5 minutes).
  3. Stir in flour and cook for 1 minute. Gradually whisk in almond milk, thyme, pepper, turmeric, and salt. Let the mixture simmer until slightly thickened.
  4. Arrange half the sweet potato slices in the casserole dish. Top with half of the mushroom mixture. Repeat with remaining sweet potato and mushroom layers.
  5. Sprinkle nutritional yeast (or cheese if using) on top.
  6. Cover 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.
  7. Garnish with fresh parsley and serve warm.