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["Grease a 3 quart baking dish with coconut oil (or your oil or shortening of choice).", "Peel and rinse sweet potatoes.", "Slice them thinly, about 1/8"" thick, with a mandolin slicer or a rotary slicer.", "This time, I used a <a href=""www.amazon.com/GEFU-13410-Spiralfix-Spiral-Cutter/dp/B00CCR9P0U"">Spiralfix</a> spiral slicer, because I was in a hurry and wasn't concerned with presentation.", "Preheat oven to 400F.", "Combine a few of the sweet potato slices and a couple of ounces of coconut milk in a small, microwaveable dish, cover, and microwave on high for about 5 minutes.", "While that is cooking, layer the rest of the sweet potatoes in the 3 quart baking dish.", "Scoop the pumpkin butter into a small saucepan.", "Add the remaining coconut milk and whisk together.", "Heat on medium setting, stirring to combine well.", "Take the sweet potatoes out of the microwave and mash them with a fork.", "Pour the mashed sweet potato/coconut milk mixture into the saucepan and continue to whisk together, heating until warm and smooth.", "Pour the sauce over the layered potatoes.", "If you're in a hurry, cover the dish and microwave for 5-10 minutes, to soften the potatoes and speed cooking time.", "Optional: Sprinkle toasted coconut flakes/chips over the top, for a nice, crunchy topping.", "Bake at 400F until bubbly and edges are browning nicely.", "(This will take 30-40 minutes if you didn't microwave it first, about 20-25 minutes if you did.", ")."]
