Preheat oven to 400°Line a 9x13 baking dish with foil or spray with nonstick spray. Set aside.

In a medium saucepan over medium heat, heat 1 tablespoon of olive oil and add the minced garlic. Cook for 1-2 minutes until aromatic. Next, add the coconut cream, almond milk, grass-fed butter or ghee, salt and pepper and whisk well until melted and combined.

In a separate small bowl or measuring cup, whisk together the chicken stock and tapioca flour. Add the mixture to the cream mixture in the pot and allow to simmer for about 5 minutes until mixture thickens. Stir in rosemary and and thyme and set aside.

Arrange ⅓ of the sweet potatoes in the bottom of the prepared baking pan by fanning them out into a pretty pattern. Top the sweet potatoes with ⅓ of the cream sauce and spread out gently with a rubber spatula to cover all of the sweet potatoes. Repeat this step two more times until all of the sweet potatoes and sauce are gone.

Cover pan with aluminum foil and bake for 40-50 minutes, or until the sweet potatoes are cooked and fork tender. Broil for 2-3 minutes until tops of potatoes are browned.

Remove from the oven and top with additional chopped rosemary and thyme on top if desired. Serve warm.