(mostly) Paleo Sweet Potato Gratin

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 tablespoon coconut oil (to grease dish)
• 2 -3 large sweet potatoes, peeled and sliced thinly (using a mandolin slicer or other tool. i used a spiralfix spiralizer.)
• 1 (10 ounce) jar pumpkin butter (i used trader joe's brand) or 1 1/4 cups homemade pumpkin butter
• 1 (15 ounce) can pure coconut milk (i use goya brand)
• 1 cup toasted coconut flakes (optional)

Recipe

• 1 grease a 3 quart baking dish with coconut oil (or your oil or shortening of choice).
• 2 peel and rinse sweet potatoes. slice them thinly, about 1/8" thick, with a mandolin slicer or a rotary slicer. this time, i used a <a href="www.amazon.com/gefu-13410-spiralfix-spiral-cutter/dp/b00ccr9p0u">spiralfix</a> spiral slicer, because i was in a hurry and wasn't concerned with presentation.
• 3 preheat oven to 400°f.
• 4 combine a few of the sweet potato slices and a couple of ounces of coconut milk in a small, microwaveable dish, cover, and microwave on high for about 5 minutes.
• 5 while that is cooking, layer the rest of the sweet potatoes in the 3 quart baking dish.
• 6 scoop the pumpkin butter into a small saucepan. add the remaining coconut milk and whisk together. heat on medium setting, stirring to combine well.
• 7 take the sweet potatoes out of the microwave and mash them with a fork. pour the mashed sweet potato/coconut milk mixture into the saucepan and continue to whisk together, heating until warm and smooth.
• 8 pour the sauce over the layered potatoes.
• 9 if you're in a hurry, cover the dish and microwave for 5-10 minutes, to soften the potatoes and speed cooking time.
• 10 optional: sprinkle toasted coconut flakes/chips over the top, for a nice, crunchy topping.
• 11 bake at 400°f until bubbly and edges are browning nicely. (this will take 30-40 minutes if you didn't microwave it first, about 20-25 minutes if you did.).