Paleo "Cheesy" Potatoes
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 3" x 9" dish
1-2 large yellow sweet potatoes (~5 cups shredded)
13.5 oz(400 mL) can of full fat coconut milk
2 Tbsp minced shallot (or onion)
3 Tbsp nutritional yeast
1 tsp mustard powder
½ tsp salt
¼ tsp paprika
1 tsp arrowroot powder
1 Tbsp ghee, optional
2-3 Tbsp ground almonds
Preheat the oven to 350F (175C). Grease the bottom and sides of a 13" x 9" baking dish with coconut oil or your fat of choice. Set aside.
Peel and shred the sweet potatoes using a food processor with shredder blade or a box grater. Set aside.
Mince the shallot very finely. You can use onion if you cannot find shallots.
In a heavy-bottomed pot over medium low heat, combine the coconut milk and shallots. Simmer for 10 minutes, stirring often, until the coconut milk starts to reduce.
Whisk in the nutritional yeast, mustard powder, salt and paprika. Then add the arrowroot powder and whisk well until combined and slightly more thickened. Finish by whisking in about a tablespoon of cold butter (optional). Remove the sauce from the heat.
Add the potatoes to the baking dish and pour the sauce on top. Stir to combine. Top with ground almonds.
Bake for about 35 minutes or until the potatoes are tender and the sauce is bubbly. Turn on the broiler to high. Broil for about 5 minutes until the very top of the potatoes gets a bit crisp and browned - watch them so they don't burn though!