Paleo Sweet Potato Gratin

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This paleo sweet potato gratin is creamy and delicious, while still being vegan and dairy free! This baby is perfect for Thanksgiving!




  1. Slice sweet potatoes to approximately 1/8th inch thick. Unless you have the patience of a saint, use a mandoline! Thinly slice the shallot, too.
  2. Grease a 7 x 11 baking dish with oil of your choice (or, as pictured 6 – 8 individual ramekins).
  3. Place an overlapping layer of sweet potato slices on the bottom of the dish; alternate with sliced shallots. Continue until all sweet potato and shallot slices are used up: this should make 4 layers of sweet potato & 3 of shallots in a 7 x 11 dish. Save the larger slices for the final layer.
  4. Preheat oven to 400F while you make the sauce.
  5. Add the coconut butter to a saucepan over very low heat; when melted, add the almond flour.
  6. Whisk almond flour into coconut butter until large crumbs are formed.
  7. Add coconut milk in half cup increments, whisking each time to combine. There will be a few lumps which is fine!
  8. Add salt and fresh herbs; stir in.
  9. Add pumpkin puree and whisk until smooth.
  10. Turn up the heat to a low-medium and heat for a few minutes until sauce is warm and pourable.
  11. Pour the sauce over the gratin dish or ramekins.
  12. Bake in the oven for 30 – 40 minutes, uncovered, until the potatoes are cooked through and the top is brown.


This recipe is Whole 30 compliant.

To make it fit the Autoimmune Paleo protocol, omit the almond flour.