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“Beefy” & Smoky Sweet Potato Gratin

Yield: serves 4 (or a hungry pair that wants leftovers)

Total Time: about 1 ½ hours


  • 1 ½ cups whipping cream

  • 1 7oz can Chipotle Peppers in Adobo Sauce (picture below)

  • 2 small Yukon gold potatoes

  • 2-3 large sweet potatoes (I used two, wish I would have used 3)

  • 12oz thawed vegan beef (I used Impossible)

  • 2 ½ cups shredded cheddar cheese

  • 1 teaspoon salt

  • Pepper to taste


  1. Turn the oven to 350 degrees.

  2. Open the can of peppers and puree the whole can. Depending on how spicy you want the dish to be, combine ½ to all of the puree with the whipping cream and set aside. I used the whole can but that might be too spicy for a lot of people. Start with half and then slowly add while tasting the mix till you get the right level of spice for you.

  3. Wash your potatoes and slice them real thin into medallions. I never peel my potatoes but if you’re afraid of potato skins then remember to peel before cutting.

  4. Prepare your vegan beef, remembering to season it with the salt & pepper, and set aside. To prepare the Impossible beef I heat a skillet with a little bit of olive oil and then sauté the beef for about 3 minutes. It’s okay if parts are still red.

  5. First, set aside ½ cup of the shredded cheese. Begin layering your casserole dish! Start with the spicy whipping cream mix, then potatoes, then beef, then cheese, then sauce, then repeat, and repeat until all ingredients are used except for that extra ½ cup of cheese. Save that for now.

  6. Cover your dish with aluminum foil or another baking dish. Bake for one hour. Remove from the oven and remove foil. Sprinkle on that extra ½ cup of shredded cheese. Place in the oven and bake for an additional 15 minutes uncovered.

  7. Remove, let cool, enjoy!

(scroll through photos for step-by-step visuals)

One of these days I’m going to have to actually pay for sweet potatoes, squash, apples, and onions again and it’s going to be a brutal shock that I’m not looking forward to. My husband and I are so spoiled when it comes to produce thanks to our farmers market gig. I hosted a poll on my Instagram story asking my followers to vote on which ingredient would be a feature in a dish and whether it would be sweet or savory, and if it would be a breakfast dish or a lunch/dinner dish. A savory, sweet potato featured, lunch/dinner dish won the votes so this is what I came up with! It’s honestly so good that I have no words. Like, you have to make this. It was seriously so bomb. Go on now. Cheers!

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Nov 18, 2020

This looks promising. I am definitely going to try and make it Shea!

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