Paleo Sweet Potato Gratin
No grains or dairy needed to make this creamy Paleo gratin. Perfect for Thanksgiving!
(Serves: 6+)
Ingredients:
2 lb sweet potatoes (about 2), peeled and sliced
⅛th inch thick1 shallot, sliced thinly
¼ cup almond flour
2 tbl coconut butter
1½ cups coconut milk
⅔ cup pumpkin puree
½ tbl garlic powder
Black pepper and fresh herbs of your choice to taste: sage, thyme or a combination are all fantastic!
Instructions:
Slice sweet potatoes to approximately ⅛th inch thick. Unless you have the patience of a saint, use a mandoline! Thinly slice the shallot, too.
Grease a 7×11 baking dish with oil of your choice.
Place an overlapping layer of sweet potato slices on the bottom of the dish; alternate with sliced shallots. Continue until all sweet potato and shallot slices are used up: this should make 4 layers of sweet potato & 3 of shallots. Save the larger slices for the final layer.
Preheat oven to 400F while you make the sauce.
Add coconut butter to a saucepan over very low heat; when melted, add almond flour.Whisk almond flour into coconut butter until large crumbs are formed.
Add coconut milk in half cup increments, whisking each time to combine. There will be a few lumps which is fine!
Add seasonings and fresh herbs; stir in.
Add pumpkin and whisk until smooth.
Turn up the heat to a low-medium and heat for a few minutes until sauce is warm and pourable.
Pour the sauce over the gratin dish.Bake in the oven for 30 – 40 minutes, uncovered, until the potatoes are cooked through and the top is brown.
Prep time-30 mins
Cook time-40 mins
Total time-1 hour 10 mins
(Recipe from chowstalker)