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AIP/Paleo Sweet Potato Au Gratin
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 4
Ingredients
  • 1 large sweet potato
  • Full pack of creamed coconut OR ½ cup full-fat coconut milk
  • 1 ½ tbsp palm/coconut shortening OR 1 tbsp palm shortening and ½ tbsp coconut oil
  • 1 tbsp pumpkin puree
  • 1 tsp arrowroot powder
  • 1 tsp lemon juice
  • ¼ tsp dried sage
  • ⅛ tsp dried rosemary
  • ¼ tsp dried thyme
  • a “pinch” of cinnamon
  • a "pinch" of ground mace
  • ⅛ tsp sea salt
Instructions
  1. Preheat oven to 375F
  2. Using a mandolin, slice the sweet potatoes into about ⅛” thick medallions
  3. Layer sliced sweet potatoes in a 6x9 (1QT) glass baking dish
  4. In a medium saucepan, heat the coconut milk over medium heat until hot
  5. Add shortening to milk and mix together until melted
  6. Add pumpkin puree and lemon juice, and stir into milk/shortening mixture until blended
  7. Slowly whisk in arrowroot powder so that it doesn’t clump
  8. Add in sage, thyme, rosemary, cinnamon, mace and salt; let simmer while stirring consistently for about 3 minutes
  9. Once mixture is ready, pour evenly over layered potatoes in casserole dish
  10. Bake for 40 minutes and then transfer to top rack and set to “broil” for about 4 minutes
  11. Serve and enjoy!
Recipe Notes

Tools:
Mandolin slicer