(Mostly) Paleo Sweet Potato Gratin

• 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 14 cups homemade pumpkin butter
• 1 (15 ounce) canpure coconut milk (I use Goya brand)
• 1 cup toasted coconut flakes (optional)

1. Grease a 3 quart baking dish with coconut oil (or your oil or shortening of choice).
2. Peel and rinse sweet potatoes.
3. Slice them thinly, about 1/8" thick, with a mandolin slicer or a rotary slicer.
4. This time, I used a Spiralfix spiral slicer, because I was in a hurry and wasn't concerned with presentation.
5. Preheat oven to 400F.
6. 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.
7. While that is cooking, layer the rest of the sweet potatoes in the 3 quart baking dish.
8. Scoop the pumpkin butter into a small saucepan.
9. Add the remaining coconut milk and whisk together.
10. Heat on medium setting, stirring to combine well.
11. Take the sweet potatoes out of the microwave and mash them with a fork.
12. Pour the mashed sweet potato/coconut milk mixture into the saucepan and continue to whisk together, heating until warm and smooth.
13. Pour the sauce over the layered potatoes.
14. If you're in a hurry, cover the dish and microwave for 5-10 minutes, to soften the potatoes and speed cooking time.
15. Optional: Sprinkle toasted coconut flakes/chips over the top, for a nice, crunchy topping.
16. Bake at 400F until bubbly and edges are browning nicely.
17. (This will take 30-40 minutes if you didn't microwave it first, about 20-25 minutes if you did.
18. ).

coconut oil, sweet potatoes, pumpkin butter, coconut milk, coconut flakes

Taken from www.food.com/recipe/mostly-paleo-sweet-potato-gratin-520095 (may not work)