2 large sweet potatoes, peeled and thinly sliced
1/2 cup vegan cream
1/2 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup vegan bread crumbs
1 tablespoon olive oil
salt and pepper to taste
In a large bowl, whisk together vegan cream, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Add thinly sliced sweet potatoes to the bowl and toss them until they are evenly coated in the mixture.
Transfer the sweet potatoes to a large baking dish and arrange them in a single layer.
In a separate bowl, mix together bread crumbs and olive oil until the bread crumbs are coated.
Sprinkle the breadcrumb mixture on top of the sweet potatoes until they are covered completely.
Cover the baking dish with foil and bake for 30 to 35 minutes.
Remove the foil and bake the gratin for another 10 to 15 minutes, or until the bread crumbs are golden brown and the sweet potatoes are tender.
Remove from the oven and let rest for a few minutes before serving.