Creamy Sweet Potato Bake

https://cleanfoodcrush.com/creamy-sweet-potato-bake-clean-eating/

makes about 5 servings

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 as garnish

• 1 Tbsp sliced chives as garnish

Instructions:

Preheat your oven 350 degrees f.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.Meanwhile, in a small bowl whisk together coconut milk, paprika, and gluten-free flour.Pour the coconut mixture over the 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 in the bottom of an 8 x 8 oven dish, then layer the sweet potato slices on as shown.Cover with foil and bake for 60 minutes in your preheated oven.Then, uncover the dish, bake for an additional 12-15 minutes, until the potatoes are fork tender and golden-crispy-browned on top.Garnish with fresh chopped parsley and chives, and serve.

Enjoy!

Author: Rachel Maser