Instructions
Preheat oven to 400°F. Place the coconut milk and arrowroot powder in a small saucepan and whisk until the powder is dissolved.
Add the dairy-free butter (Miyokos is my favorite brand) or avocado oil, garlic, sage, sea salt, and black pepper. Keep stirring until the butter just melted. Remove from the heat.
Place the thinly sliced potato pieces in a baking dish (overlapping them). After you have one layer down, pour some of the cream mixture over them. Add another layer of potatoes and pour the remaining cream mixture over the top.
Bake for 35 minutes. Remove from the oven and add some fresh green onion. Serve and enjoy!
Ingredients
2 Sweet Potato (large, sliced thin)
1 can Canned Coconut Milk (full fat)
1/2 cup Dairy Free Butter (or avocado oil )
6 Garlic (cloves, minced)
2 Tbsp Fresh Sage (finely chopped)
1 Tbsp Arrowroot Powder
1 tsp Sea Salt & Black Pepper
2 stalks Green Onion (diced)
Instructions
Preheat oven to 400°F. Place the coconut milk and arrowroot powder in a small saucepan and whisk until the powder is dissolved.
Add the dairy-free butter (Miyokos is my favorite brand) or avocado oil, garlic, sage, sea salt, and black pepper. Keep stirring until the butter just melted. Remove from the heat.
Place the thinly sliced potato pieces in a baking dish (overlapping them). After you have one layer down, pour some of the cream mixture over them. Add another layer of potatoes and pour the remaining cream mixture over the top.
Bake for 35 minutes. Remove from the oven and add some fresh green onion. Serve and enjoy!
