Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch oven-safe baking dish with coconut oil.
Making the Sauce
- In a medium saucepan, heat coconut milk, rosemary, garlic, thyme, salt, and pepper over medium heat until it gently boils.
- In a separate bowl, mix cornstarch with 1/4 cup cold water until smooth, then whisk into the boiling mixture until thickened (about 2-3 minutes).
- Remove from heat and discard the rosemary sprig.
Assembly and Baking
- In the prepared baking dish, layer sweet potato slices and onion until all ingredients are used.
- Pour the creamy sauce over the layered vegetables.
- Cover with foil and bake for 60 minutes, then remove foil and bake for an additional 15 minutes until top is golden.
- Let rest for 10-15 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Assemble the dish a day in advance to save time.
