Whole 30 and Paleo Mini Sweet Potato Gratin

Ingredients

• 4 pieces of bacon, diced and browned
• 1 sweet potato, peeled and sliced thin with a mandolin
• 1 medium onion, sliced thin with a mandolin
• coconut milk, about 100ml/ 1/2 cup
• salt and pepper
• green onion for garnish

Instructions

1. Dice and brown your bacon and set it aside to cool.
2. Peel and slice the sweet potato thin with a mandolin. If you don't have a mandolin, you can do it with a knife but will probably end up with thicker slices (which is fine, but may alter cooking time a bit).
3. Slice the onion thin with the mandolin as well.
4. Get you muffin cups ready. I used silicon and did not grease them. If you are using a tin muffin pan, I would grease it first.
5. Now lay 2 slices of sweet potato into each cup and then a slice of onion and give it a quick pinch of salt and pepper.
6. Repeat the layers until your muffin cup is filled as full as you can get it. It will shrink to about half full in the oven. The top layer should be potato.
7. Add a few bacon crumbles to the top. Be sure to save half your crumbles to garnish with after they come out of the oven.
8. Now pour some coconut milk over the top. I used about 2 Tablespoons per cup. You want it to drizzle down into the cup and to be all over the top potato, but you don't want it to be swimming in coconut milk either.
9. Place into a pre-heated 375 F/ 190C oven and bake for 30-40 minutes. It took 30 minutes in my oven.
10. Remove and let sit for 5-10 minutes in the muffin cups. Invert onto a serving plate and grnish with the remaining bacon crumbles and green onion.