INGREDIENTS
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2 lb sweet potatoes (about 2), peeled and sliced 1/8th inch thick
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1 shallot, sliced thinly
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1/4 cup almond flour
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2 tbl coconut butter
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1 1/2 cups coconut milk
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2/3 cup pumpkin puree
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1/2 tbl garlic powder
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1/2 tsp salt
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1 tbl fresh thyme or sage