Ingredients

1 head elephant garlic

2 tablespoons olive oil (plus additional for roasting the garlic)

1 cup onion (finely chopped)

1 cup + 1 tablespoon full-fat coconut milk (divided)

1 cup + 1 tablespoon unsweetened plain almond milk (divided)

1 1/2 tablespoons tapioca starch

1/4 cup dairy-free cream cheese (omit for Paleo or Whole30 diets)

1 teaspoon sea salt

1 teaspoon fresh thyme leaves (plus additional for garnish)

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1 pound white sweet potatoes (thinly sliced, about 1 very large potato)

1 pound orange sweet potatoes (thinly sliced, about 1 very large potato)

1/2 cup pecans (roughly chopped)

Instructions

Step 1: Preheat your oven to 400℉. Place two squares of foil on top of each other, shiny side up, in your prep area.

Step 2: Cut off the top of the garlic head to expose the cloves. Remove any large pieces of papery peel but leave the head mostly covered. Drizzle with olive oil and rub it over the head. Wrap tightly in the foil packet and place in the oven. Roast for about 45 minutes until tender.

Step 3: When garlic is roasted, squeeze each clove out of its skin and finely chop. Reduce oven temperature to 350℉.

Step 4: Heat 2 tablespoons of olive oil in a very large, oven-safe frying pan over medium-high heat. Cook the chopped onion until golden brown and soft, about 5 minutes.

Step 5: Add 1 cup coconut milk and 1 cup almond milk to the pan and bring to a boil. Meanwhile, whisk together the remaining 1 tablespoon coconut milk, 1 tablespoon almond milk, and 1½ tablespoons tapioca starch until smooth.

Step 6: Once the milk mixture boils, whisk in the tapioca starch mixture constantly to avoid clumps. Boil for 2 minutes, stirring continuously.

Step 7: Reduce heat to medium and stir in dairy-free cream cheese, sea salt, thyme, nutmeg, black pepper, and chopped roasted garlic. Simmer 5-6 minutes until sauce thickens and cream cheese melts, stirring frequently.

Step 8: To assemble in a frying pan: add thinly sliced sweet potatoes into the sauce, stirring to coat. Arrange them into flat layers. To assemble in a casserole dish: layer half the potatoes, pour half the sauce over them, then repeat layering with remaining potatoes and sauce.

Step 9: Cover with foil and bake for 30 minutes. Remove foil, gently press potatoes to submerge in sauce, then sprinkle pecans on top. Bake uncovered for 30-40 minutes more, until potatoes are fork-tender and top is browned.

Step 10: Optional: For a crispier top, broil for 3-4 minutes at the end. Let the casserole rest for 10 minutes at room temperature before serving. Garnish with extra thyme leaves.

Tips & Variations

For a Paleo or Whole30 version, omit the dairy-free cream cheese and increase tapioca starch slightly to help thicken the sauce.

Use a mandoline slicer for evenly thin potato slices, which ensures uniform cooking.

Swap pecans for walnuts or skip nuts altogether if preferred.

Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

FAQs

Can I use regular garlic instead of elephant garlic?

Yes, you can substitute regular garlic cloves. Use about 6-8 cloves, roasted similarly to match the mellow flavor of elephant garlic.

What is tapioca starch and can I use a substitute?

Tapioca starch is a gluten-free thickener that creates a smooth sauce. You can replace it with arrowroot powder or cornstarch in equal amounts, keeping in mind that cooking times may vary slightly.