Chipotle Sweet Potato Gratin

Sometimes, it's nice to try something different from the usual mashed potatoes at holiday dinners, this au gratin is definitely a nice substitution for that.


  • Olive oil spray
  • 2 huge sweet potatoes, sliced 1/4” thick (I used a mandoline.)
  • 1 large sweet onion, sliced 1/8” thick (Again, I used a mandoline.)
  • 1/4 cup nutritional yeast (my attempt to thicken it)
  • 1 1/4 cup unsweetened almond milk
  • Chipotle Chile’s in Adobo Sauce (plus 1 tsp adobo sauce)


  1. Preheat over to 350 degrees. Spray a 3-4 quart casserole dish with olive oil.
  2. In a blender or food processor, process the chipotle chilies, milk, and nutritional yeast until smooth.
  3. Begin with a layer of sweet potatoes (about 2-3 cups) on the bottom of the casserole then a layer of half the onion. Add some of the chile-cream mixture (1/3 of the total), salt and pepper. Add another layer of sweet potato and the remaining onion and repeat with chile-cream, salt and pepper. Top with remaining sweet potatoes ending on the last of the chile-cream, salt and pepper.
  4. Bake for 1 hour (or until potatoes are tender), stirring part way through if the top begins to become dry. Serve hot or room temperature.

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Roger Stringer is the editor and founder of FoodJumper as well as the founder of TheInterviewr. He lives in Penticton, British Columbia, Canada and also blogs heavily at