• Slice sweet potatoes to approximately 1/8-inch thick. Thinly slice the onions, spinach, and mushrooms and set aside.
• Line a baking dish with foil. (Note: We use a 9x9 baking dish for 6 servings.)
• Create overlapping layers of the sweet potato slices in the dish and sprinkle the onions, mushrooms and spinach in between each layer. Continue until all sweet potato and onion is used up.
• Preheat oven to 400ºF.
• In a saucepan, heat water up on medium heat.
• Add coconut milk, pumpkin, garlic powder and thyme. Whisk until combined and warm, about 5 minutes.
• Pour the sauce over the sweet potatoes. Top with any leftover sprigs of thyme or a dash of dried thyme.
• Bake in the oven for 40 to 45 minutes, uncovered, until sweet potatoes are cooked through. Enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to four days
• Make it Spicy: Add chilli flakes or cayenne pepper.