2 sweet potatoes, sliced into 1⁄4” thick slices (done quickly with a mandoline)
1 medium onion, peeled and grated
2 cups of full fat coconut milk
2 tbsp. coconut flour
1/2 tsp. of black pepper
1/4 tsp. of nutmeg
1/2 tsp. cinnamon
2 tsp. sea salt
1 tsp. fresh sage, finely chopped
4 tbsp. almond flour
2 tbsp. butter
1 tbsp. coconut sugar or 1 tbsp. monk fruit extract
1/3 cup pecans, finely chopped
In a bowl, combine the coconut milk, grated onion, salt, pepper, sage, coconut flour, nutmeg and black pepper. Mix thoroughly.
Grease a 9 x 9 x 2 casserole dish using coconut oil, butter or ghee. Place one layer of sweet potatoes in the dish, then pour 1/4 cup of the milk mixture over the top. Continue layering in this way until you have three layers, or run out of potatoes. Your final layer should be the milk mixture.
In a small bowl, mix the almond flour, butter, coconut sugar and pecans.
Sprinkle the pecan mixture on top of the dish.
Place the dish in the oven at 350 F and bake for 1 hour.
Turn oven to broil, and broil the tops of the potatoes for about 5 minutes to turn brown.