This wonderful side dish is packed with delicious flavor! I personally made this with nutritional yeast and I can honestly say I would have preferred it with parmesan if I was still eating cheese. So I highly suggest that if you do eat parmesan cheese, that you use about a 1/4 cup of that in place of the nutritional yeast. It's good with the NY, but I know it would be far tastier with parmesan.
Preheat oven to 350 F.
Slice your potatoes as evenly as you can. They don't have to be perfect, but close.
Whisk together the almond milk, nutritional yeast, garlic powder, onion powder and ground turmeric.
Oil a casserole dish with the oil.
Layer the sweet potatoes in the first layer around bottom the casserole dish.
Drizzle a small amount of the almond milk mixture over the first layer of sliced potatoes.
Add another layer of potatoes, drizzle on a bit more of the liquid and repeat, ending with a top layer of the almond milk mixture.
Cover the casserole dish with foil and place in the oven for about 60 minutes (time can vary slightly by oven).
When you can easily pierce the potatoes with a knife, they are done.
Remove the dish from the oven, remove the foil, sprinkle with parsley if you wish.
Season with salt and pepper to taste at serving.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.