Preheat oven to 400 degrees.

Place kale on the bottom of an 8x8 pyrex dish, pour 1 tablespoon of avocado oil over it and massage it into the kale so it breaks down a bit.

Slice sweet potatoes with a mandolin into ⅛ inch slices.  Fill the casserole dish with 3 rows of sweet potato slices.

Place a saucepan over medium heat and add sausage to the pan.  Break it up and cook until browned.

Then add in minced garlic and cook for another minute.

In bowl or glass measuring cup combine coconut milk, arrowroot and rosemary then add it to the pan of sausage.

Whisk everything together until it has thickened then add some salt and pepper to taste.

Remove from heat and pour over the sweet potatoes.

Cover with foil and bake for 30 minutes, remove foil and bake for an additional 10 minutes.