Ingredients

• Ingredients 5-6 Large Sweet Potatoes 1 litre Vegan cheese sauce 2 Small White onions, skinned and left whole 1 tsp Ginger minced 1 tsp Miso 1 Lime Juiced 1 tsp Rosemary, minced 1 tsp Kosher salt 1 tsp Black pepper

Preparation

• Method In a medium-size bowl add ginger, lime, miso and herbs and mix well, add Wicked Healthy “cheez’ sauce to this and mix until incorporated. Slice potatoes as thin as you can on Mandolin. Mind your fingers! Best not to rinse them after slicing, add to a large bowl. Slice onions into super thin rounds, rinse with cold water and set aside in a separate bowl. Add sauce with the sweet potatoes and mix well to coat each slice. Add a little sauce to the onions too and toss. In a large baking pan. Spray oil pan and assemble potatoes evenly throughout the pan about 3 inches thick / pour the remainder of sauce on top. Just enough so it reaches the top 1/2 inch of the layers. Mix onions with a little bit of extra sauce just enough to coat and spread evenly on top of potatoes. Cover with tin foil – try to keep foil tight and not touching the top of the potatoes. Bake covered @ 350 degrees for 60 minutes or until tender and skewer can go through easily. Uncover and roast another 10 – 15 minutes to brown the top and crisp the onions – remove from heat and let rest 20 minutes before slicing. Want more recipes like this? Sign up to Veganuary for our celebrity cookbook, recipes, meal plans and more straight to your inbox. (It’s also 100% free!)