Ingredients

The following ingredients have 4 Servings
  • 2 large sweet potatoes
  • 1 tbsp. coconut oil
  • 1 tbsp. chili powder
  • 1 1/2 tsp. ground cumin
  • salt to taste
  • 2 ounces cream cheese
  • 1 cup plain full fat greek yogurt- (can sub sour cream)
  • 1 1/2 cups whole milk
  • 1/2 tsp. garlic powder
  • dash of cayenne pepper
  • 8 ounces pepper jack cheese shredded

Instruction

  • Preheat oven to 375 degrees.
  • Peel sweet potatoes and thinly slice by hand or using a mandolin slicer and place them in a bowl of water after slicing them.
  • Drain and rinse and pat dry with clean kitchen towel.
  • Place dry sweet potatoes in a 9 x 9 casserole dish with coconut oil, chili powder, cumin, and salt and mix thoroughly with hands till coconut oil is melted in potatoes and seasonings evenly dispersed.
  • Meanwhile in medium sauce pan on stove top add cream cheese and start to melt over low heat.
  • Once beginning to melt add in yogurt or sour cream and continue to stir till incorporated.
  • Stir in garlic powder, cayenne pepper and whole milk. Continue to cook over medium heat  about 5-6 minutes stirring continually.
  • When mixture is just slightly thickened add in grated pepper jack cheese and stir till melted.
  • Pour sauce ( it will be slightly on the thinner side) over the sweet potatoes and place in preheated oven.
  • Bake 40-45 minutes until bubbly and potatoes can easily be pierced with a fork.
  • Allow at least 10 minutes prior to serving.