I made this fabulous meal today and it was a bomb, you don’t need too many ingredients to get it done, and it takes no time to make.

Adding your garlic and onion will make it taste delicious.


2 lbs sweet potatoes, peeled and thinly sliced using a mandoline.

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 teaspoon gluten-free flour

Sea salt and fresh ground black pepper, to taste

1 tbsp fresh chopped parsley

1 tbsp sliced chives as garnish.


Preheat your oven to 170 C.

Heat oil in a medium pan medium-high heat. Add the onion and saute until it softens about 3 minutes, then add garlic and saute for another 2 minutes.

Meanwhile, in a small bowl whisk together coconut milk, paprika and flour.

Pour the coconut mixture over the cooked onions in the pan, then whisk to combine.

Lower the heat to a simmer and cook stirring frequently, until the sauce begins to thicken about 2-3 minutes.

Pour the coconut sauce into an 8×8 oven dish, then layer the sweet potatoes slices on as shown below.


Cover with foil and bake for 60 minutes in your preheated oven. Then uncover the dish and bake for an additional 12-15 minutes, or until potatoes are tender and golden crispy browned on top.

Garnish with fresh chopped chives and parsley and serve.