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
Directions
- 1
Preheat your oven 350 degrees f.
- 2
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.
- 3
Meanwhile, in a small bowl whisk together coconut milk, paprika, and gluten-free flour.
- 4
Pour the coconut mixture over the onions in the pan, then whisk to combine.
- 5
Lower the heat to a simmer and cook stirring frequently, until the sauce begins to thicken about 2-3 minutes.
- 6
Pour the coconut sauce in the bottom of an 8 x 8 oven dish, then layer the sweet potato slices on as shown.
- 7
Cover with foil and bake for 60 minutes in your preheated oven.
- 8
Then, uncover the dish, bake for an additional 12-15 minutes, until the potatoes are fork tender and golden-crispy-browned on top.
- 9
Garnish with fresh chopped chives, and serve.