Grease a 9×13 baking dish with whatever kind of fat you’d like. I greased mine with bacon fat, but that’s because I’m incredibly intelligent. You can do what you want.
Preheat your oven to 375 degrees.
Now you need to pull out your handy dandy mandoline. If you don’t have one, you are going to have to thinly slice 2 sweet potatoes, so you can come read the rest of these directions in an hour. BUT, if you have a mandoline, start thinly slicing your sweet Use the mandoline as well to thinly slice your onions.
Now you’re going to start the layering process. Super fun I tell you. Actually, I kind of thought it was fun. Start layering the sweet potatoes in lines so you can’t see the bottom on the dish. Then layer with a little onion and a little almond meal. No need to pile it on, you’ll have many layers to go. We’re not building a cake for gosh sakes.
Keep on layering until all your sweet potatoes are gone.
Now it’s time to make our saucey sauce. Pull out a saucepan and put over medium heat.
Add your coconut milk, coconut butter, almond butter, agave (or honey), and spices to the saucepan and stir until the coconut butter and almond butter have cooked. Don’t boil. We don’t need caramel.
Once everything is mixed together, pour the mixture over the sweet potato layers. Then top off everything with a little bit more almond meal.
Cover the rest of the dish with strips of bacon (unless you chopped and cooked it to add into your gratin).
Cover your baking dish with aluminum foil and put in the oven for around 30 minutes.
Once the 30 minutes are up, pull out the dish, remove the aluminum foil, and put dish under the broiler for about 3-5 minutes, or until bacon is nice and cripsy (or however you like yours).
Let cool for 10 minutes or so then dig in. For real, dig the hell in to this.