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Creamy Sweet Potato Bake

Ingredients

  • 2 lbs sweet potatoes peeled and thinly sliced using a mandoline (tip: choose potatoes that are very similar in size/shape)
  • 1 Tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 3 fresh garlic cloves minced or pressed
  • 1 cup organic unsweetened canned coconut milk
  • 1 tsp smoked paprika
  • 2 tsp gluten-free flour
  • sea salt and fresh ground black pepper to your taste
  • 1 Tbsp fresh chopped parsley
  • 1 Tbsp sliced chives as garnish

Instructions

  • Preheat your oven 350 degrees f.
  • Heat the oil in a medium skillet, over medium-high heat. Add the onion and saute until it softens, about 3 minutes, then add garlic and saute another minute or two.
  • Meanwhile, in a small bowl whisk together coconut milk, paprika, and gluten-free flour.
  • Pour the coconut mixture over the onions in the pan, then whisk to combine.
  • Lower the heat to a simmer and cook stirring frequently, until the sauce begins to thicken about 2-3 minutes.
  • Pour the coconut sauce in the bottom of an 8 x 8 oven dish, then layer the sweet potato slices on as shown.
  • Cover with foil and bake for 60 minutes in your preheated oven.
  • Then, uncover the dish, bake for an additional 12-15 minutes, until the potatoes are fork tender and golden-crispy-browned on top.
  • Garnish with fresh chopped chives, and serve.