1 sweet potato, cut lengthwise into preference sized french fries
6-8 strips of bacon, cut into 1 inches pieces
1 head of cauliflower, stem removed, cut into small florets
1/2 cup canned coconut milk
1 tablespoon almond butter
1 shallot, thinly sliced
pinch of dried thyme
pinch of black pepper
pinch of sea salt
1 tablespoon fat of choice
Coconut Oil spray
Preheat oven to 400 degrees.
Cut your sweet potato in half lengthwise, then slice the sweet potato into 1/2 inch strips then cut those in half. This is all in an attempt to create perfect little french fries.
Place parchment paper on a cookie sheet and line sweet potatoes on it so they are not overlapping.
I used spray coconut oil and lightly sprayed the sweet potatoes then topped them with a pinch of salt.
Then remove your stem from your cauliflower and roughly chop cauliflower into small florets. Cheese curd size will do.
Place in a glass baking dish and drizzle a tablespoon or so of your fat of choice.
Place cauliflower as well as sweet potatoes in the oven to cook for 20-25 minutes. (Your cauliflower may take longer)
While the goodies are in the oven, add your diced bacon into a skillet over medium heat. Use a wooden spoon to break up the bacon and help cook on all sides.
Once bacon is done cooking, remove from heat and remove bacon with a slotted spoon and place on a paper towel.
Pour excess bacon fat into a jar or can (save it ya dummy) leaving 2 tablespoons behind in your skillet for the gravy.
Place skillet back over low heat, add your coconut milk and almond butter then some thyme and black pepper.
Let the coconut milk come to a slight boil then use your spoon to mix together and begin to cook down.
Once the mixture begins to thicken, add your bacon back to the gravy and remove from heat.
Once your sweet potatoes and cauliflower are done cooking, place in a bowl or on a plate, top with gravy, and devour!!