Creamy Sweet Potato Bake

 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

1 Tbsp sliced chives as garnish

Preheat oven to 350 degrees.  Heat oil in a medium skillet, over medium-high heat.  Add the onion adn saute until it softens, about 3 minutes, then add garlic and sautae another minute or two.

Meanwhile, in a small bowl whisk together coconut milk, paprika, and 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 a 8x8 oven dish, then layer the sweet potato slices in tight rows.

Cover with foil and bake for 60 minutes in your preheated oven.  Then, uncover the dish, bake for an and additional 12-15 minutes until the potatoes are fork tender and golden-crispy-browned on top.  Garnish with fresh chopped chives and parsley and serve.