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Grease a large 9 x 13 glass baking dish with avocado oil. Preheat the oven to 350 degrees.
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Put the avocado oil in a large pan over medium heat and cook the onions and garlic with 1/8 tsp of salt for 5-6 minutes.
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Mix the coconut milk and remaining salt, thyme, marjoram and 1 tbsp of nutritional yeast. Pour into the pan and simmer for 10 minutes, stirring often.
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Add in the broth & stir. Mix the arrowroot with the cold water in a small glass and stir immediately. Then slowly pour the mixture into the pan, whisking to incorporate.
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Simmer 5 minutes, whisking occasionally. Then remove from the heat and set aside.
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Put 1/2 of the sliced sweet potatoes and 1 cup of the ham into the greased baking dish. The sweet potatoes should be slightly overlapping.
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Top with 1/2 of the sauce, spread it out evenly with the spatula. Repeat by putting the rest of the sweet potatoes & ham on top and layer the remaining sauce on top again.
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Sprinkle the remaining nutritional yeast on top and additional thyme if desired.
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Cover and bake for 60-75 minutes. Uncover and broil for 5 minutes until the top is golden brown.
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Let sit for 5 minutes, then serve.