This vegan sweet potato & Mini Pepper Alfredo Bake features a creamy spinach and cashew alfredo sauce that’s so cheesy, rich and creamy! A comforting gluten-free, grain-free, and dairy-free recipe that’s bursting with flavor! Allergen Information: Dairy Free, Egg Free, Soy Free, Yeast Free, Corn Free, Gluten Free, Grain Free, Refined Oil Free

Ingredients

  • 1 Pâtés Douces en Fines Tranches
  • Mini poivrons tranchés
  • Tomatoes in slices
  • Radis en tranches optional< /li>

    Preparation

  • Mix all Alfredo ingredients. Salt to taste and adjust.
  • The sauce thickens during cooking, so I didn’t cook it. You can microwave it to thicken it up a bit.
  • Grease the ramekins if you plan to remove the baked goods .
  • Add some alfredo to the ramekins. Top with sweet potato slices and overlap to form a continuous layer.
  • Garnish with mini peppers, sliced tomatoes, radishes and a sprinkle enough to cover Alfredo.< /div>
  • If using a larger casserole dish, add extra vegetables/mushrooms and a layer of sauce.
  • Top with sweet potatoes, tomato slices, more alfredo.
  • For the last layer you can use breadcrumbs mixed with dried herbs ( I used an Italian mix) and salt.
  • Or sliced sweet potatoes with olive oil for a crispy sweet potato top. Sprinkle herbs and salt on top.
  • Bake at 370 F for 45-50 minutes.
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    Serve as is in the casserole dish. Let it stand for 5-10 minutes before removing it from the casserole dish.
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