Scalloped Sweet Potatoes

Ingredients

sweet potatoesthinly sliced into rounds

4 large

ghee

3 tbsp

coconut milkunsweetened

1/2 cup

ground cinnamon

1/4 tsp

maple syrup

2 tbsp

kosher salt

to taste

pomegranate seeds

1/4 cup

parsleyfinely chopped

1 tbsp

Method

1. 01Preheat oven to 400°F.
2. 02Scrub sweet potatoes and slice very thinly into rounds. Place in a bowl.
3. 03Heat a skillet over medium heat. Melt ghee, then add coconut milk, cinnamon, and maple syrup. Whisk vigorously until combined.
4. 04Pour ghee mixture over sweet potato rounds and gently toss. Season lightly with kosher salt and toss once more.
5. 05Arrange sweet potatoes in a 10-12 inch round baking dish or 12 inch cast iron skillet in a circle, filling the center. Pour any remaining ghee mixture over the top.
6. 06Cover tightly with foil.
7. 07Bake covered for 45 minutes. Uncover and bake for 10 minutes more, until lightly golden brown on the edges.55 min
8. 08Remove from oven and garnish with pomegranate seeds and parsley.

Fits

• Dairy-free
• Egg-free
• Gluten-free
• Nut-free
• Vegan