(Mostly) Paleo Sweet Potato Gratin

Paleo, Gluten free, dairy free, corn free, soy free, egg free, easy! This dish was thrown together for a potluck at church, and was a hit! Several people commented that this was a dessert dish, not a side dish... sweet! :) It was inspired by the <a href="http://meatified.com/sweet-potato-gratin/">Sweet Potato Gratin by Meatified.com</a>, but I didn't have any coconut butter, and I couldn't use almond flour or shallots, due to food intolerances. But the recipe called for pumpkin puree, and I had <a href="http://traderjoes.com/fearless-flyer/article/761">Trader Joe's pumpkin butter</a> on hand. Score! I decided to make this a sweet dish instead of a savory one, and save myself a lot of work. :) Hope you enjoy! Trader Joe's pumpkin butter does contain sugar, which makes this not Paleo, but if you make your own or are able to find another brand that only uses honey or some other Paleo-friendly sweeteners, you can totally make this Paleo.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1  tablespoon coconut oil (to grease dish)
• 2 -3  large sweet potatoes, peeled and sliced thinly (using a mandolin slicer or other tool. I used a Spiralfix spiralizer.)
• 1 (10 ounce) jar  pumpkin butter (I used Trader Joe's brand) or 1 1⁄4 cups  homemade  pumpkin butter
• 1 (15 ounce) can  pure coconut milk (I use Goya brand)
• 1  cup  toasted coconut flakes (optional)

Directions

1. Grease a 3 quart baking dish with coconut oil (or your oil or shortening of choice).
2. Peel and rinse sweet potatoes. Slice them thinly, about 1/8" thick, with a mandolin slicer or a rotary slicer. This time, I used a <a href="www.amazon.com/GEFU-13410-Spiralfix-Spiral-Cutter/dp/B00CCR9P0U">Spiralfix</a> spiral slicer, because I was in a hurry and wasn't concerned with presentation.
3. Preheat oven to 400°F.
4. Combine a few of the sweet potato slices and a couple of ounces of coconut milk in a small, microwaveable dish, cover, and microwave on high for about 5 minutes.
5. While that is cooking, layer the rest of the sweet potatoes in the 3 quart baking dish.
6. Scoop the pumpkin butter into a small saucepan. Add the remaining coconut milk and whisk together. Heat on medium setting, stirring to combine well.
7. Take the sweet potatoes out of the microwave and mash them with a fork. Pour the mashed sweet potato/coconut milk mixture into the saucepan and continue to whisk together, heating until warm and smooth.
8. Pour the sauce over the layered potatoes.
9. If you're in a hurry, cover the dish and microwave for 5-10 minutes, to soften the potatoes and speed cooking time.
10. Optional: Sprinkle toasted coconut flakes/chips over the top, for a nice, crunchy topping.
11. Bake at 400°F until bubbly and edges are browning nicely. (This will take 30-40 minutes if you didn't microwave it first, about 20-25 minutes if you did.).