Name: Scalloped Sweet Potatoes with Crunchy Pecan Topping
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: 12 servings
Ingredients: 3 large sweet potatoes ((peeled and sliced evenly into 1/8th inch slices. Use a mandolin for best results)); 1 tbsp avocado or other vegetable oil; 2 cloves garlic ((minced)); 2 tbsp fresh sage ((minced)); 1 tsp rosemary ((minced)); 1/4 cup unbleached all purpose flour ((use rice flour if gluten-free)); 2 1/2 cups nondairy milk ((I used cashew but any nondairy milk is fine)); 1/2 tsp nutmeg; 1/2 cup orange juice; Salt and ground black pepper to taste; 1/2 cup pecans ((finely chopped)); 1/4 cup turbinado sugar ((brown sugar would work here too)); 1/4 cup all purpose flour; 2 tbsp vegan butter