Recipe Vortex

2-3 lbs of sweet potatoes, peeled and thinly sliced (or mix of potatoes)

2 tbsp of coconut oil

1 cup of full fat coconut milk,

1 cup of almond or cashew milk

2 tbsp of cassava flour

1 tbsp of granulated onion or onion powder

1 tsp of granulated garlic

1/4 cup of freshly chopped parsley, may substitute with 1 tbsp of parsley flakes

1 tsp of salt

1/4 tsp of black pepper

1 tsp of freshly grated nutmeg

2 tbsp of nutritional yeast

pinch of Smoked Paprika

Prepare ingredients.

Preheat the oven to 350 °F

Add the coconut oil to a saucepan on medium heat and bring up to temperature. When the oil is hot and melted, add the coconut milk and the almond or cashew milk. Bring up to temperature them whisk in the cassava flour.

Reduce the heat to medium-low and continue to cook until the sauce is thick and coats the spoon. Then remove the sauce from the heat and add the granulated onions, granulated garlic, parsley, salt, black pepper, nutritional yeast and nutmeg. Use a whisky to mix together the ingredients for a really smooth sauce.

Spray a large quiche pan with cooking spray, then add about ¼ cup of sauce to the bottom of the pan. Next, add a layer of sweet potato slices, then top with another ¼ cup of sauce. If you are using two kinds of sweet potatoes you can alternate the colors when layering. Continue to layer until all your sauce and potatoes have been used. Do not add sauce to the top layer. Spray the last layer of sweet potatoes with cooking spray, then sprinkle with a light dusting of smoked paprika.

Place sweet potato gratin on middle shelf of oven and bake for 45 minutes or until the potatoes are fork tender. Then remove from the oven and allow to cool for about 15 minutes before serving.