The problem with not driving and not having a grocery store within walking distance is that I run out of staples. The good thing about running out of staples is that I become an even more creative cook. LOL!
This afternoon I decided to use a good portion of the sweet potatoes I had in the fridge. I had a can of coconut milk in the cupboard and a huge array of spices at my disposal. I thought about using curry powder but went with smoked paprika and cayenne instead.
I sliced the sweet potatoes on my mandolin slicer. A food processor would work as well. I don’t recommend slicing them by hand unless you have great knife skills and a very sharp knife. Sweet potatoes are HARD! Watch your fingers!
The gratin is silky smooth and has a really nice heat to it. I may make a sweet potato puree from it in a few days since this made a lot of food for one person to eat alone. 
3 med. sweet potatoes, peeled and sliced thin
14 oz can of coconut milk
2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp sea salt
Preheat oven to 350*F. In a small bowl whisk together coconut milk, paprika, cayenne, salt and pepper. In a glass baking dish or a gratin dish, evenly layer the sweet potatoes. Pour the seasoned coconut milk evenly over the top of the sweet potatoes. Bake for 45-60 minutes until the top is brown and the sweet potatoes are soft.
Sounds yummy! I will try this soon!
This looks amazing! I love how you used coconut milk… I bet its perfect in this recipe, My mouth is watering just thinking about it!
Coconut milk is one of my staples as a dairy replacement. I love the silky creaminess it gives a dish. A little acid (lemon juice, vinegar) and salt helps cut the sweetness in more savory dishes. Luckily the sweetness of the coconut marries beautifully with the sweet potatoes.