• 3 large peeled sweet potatoes, chopped into small cubes
  • Himalayan Salt, to taste
  • Freshly ground black pepper, to taste
  • ½-1 cup water
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 1 cup chopped celery
  • 1¼ cups peeled and diced carrots
  • 1 cup frozen green peas
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • 1 tablespoon arrowroot starch
  • Cinnamon for topping
  • ¼ teaspoon Avocado oil and more for greasing pan


  1. Preheat overn to 375 F, grease a casserole dish with avocado or coconut oil
  2. Steam the sweet potatoes for 15 minutes until soft
  3. Mash sweet potatoes, then add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with sea salt and black pepper. Set aside.
  4. Heat ½ tsp. avocado oil and 2 Tbs. of water in a large skillet over medium heat. Cook the onions over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrots, peas, thyme and rosemary. Increase the heat to medium-high.
  5. In a small bowl, whisk together the rest of the water and arrowroot until smooth, and add to the skillet. When the mixture gets close to boiling, immediately reduce heat. Add sea salt and black pepper, and season to taste.
  6. Pour the veggie mixture into the prepared casserole dish, spreading it evenly across the bottom.
  7. Spoon the sweet potato mixture over the vegetables, spreading to cover all the way to the edges of the dish.
  8. Sprinkle the top with cinnamon. Bake in a preheated 375ºF oven until the top is slightly browned, about 40 minutes.
  9. Let sit for 30 minutes before serving, enjoy!