Creamy Potatoes & Yams

Comforting dish that will be the star of the table, and the nice thing about it, is that it’s so easy!

Before going vegan, I used to make it for my kids with heavy cream and I thought i’ll never get to enjoy it again…Until I surprised myself with this recipe! You will honestly won’t believe how creamy it is, as if you’ve used real heavy cream. It is the type of potato that turns out so moist and so flavorful!

Ingredients

4 -5 medium potatoes, thinly sliced by hand or by mandoline (if the skin of the potato is thin, I leave it on, just wash well, if the potato skin is thick, you can peel it and then slice)

4-5 medium yams, peeled and thinly sliced by hand or by mandoline

1 can of coconut milk 13.5 oz / 400ml

1 tablespoon garlic powder

1 tablespoon nutritional yeast

+salt

+pepper

Directions

Heat oven to 375 F (convection setting)

Take a large enough baking dish (oven to table) and start placing the potatoes and yams nicely one next to the other in a spiral. you can make it all in one dish or separate it into two baking dishes, one for the potato lovers and one for the yams lovers.

Take a glass mixing bowl and pour the coconut milk into it. Place in the microwave for 1 minute until the coconut fat is melted and the liquid is smooth like a milk.

Pour the coconut milk on top of the potatoes and yams. If you decided to use two separate dishes, then divide the coconut milk evenly between them. Sprinkle with garlic powder, nutritional yeast, generously salt and pepper. Cover the dish with aluminum foil and bake for about 1 1/2 hours. Next, remove the aluminum foil and broil for a few minutes until golden brown. Serve warm.