Step 1

Preheat the oven to 375°F (190 °C). Lightly grease an oven  proof  casserole   large  enough to  hold  the potatoes.

Step 2

Peel the potatoes and slice them   cross  wise  into   rounds  of 1/8 inch thickness (Notes).

Step 3

Heat a  small  skillet  with 2  tbsp oil.  When hot  add  the  chili flakes  and  sliced  garlic.  Keep the  heat on low   and  let  the  oil  be  infused  with  chili and  garlic  flavors.  When  the garlic  turns  golden,  take the  thyme  leaves  off the  stem   and add  to the  oil.  Mix  in the  coconut  milk. Let  it  warm  for a  minute  and  turn off the  heat.   Taste  and  adjust  with  salt and pepper.

Step 4

While  the  oil is  getting  infused stack the  sweet potatoes  vertically  in the    baking  dish.  Stream  the   spiced  coconut  milk  on top  evenly.  Cover  the  top  with a  foil  and  bake  for  40  minutes.  Uncover  and   bake  for  an  additional  10 to 20  minutes  for  desired  brownness .

Step 5

Stream the spiced coconut milk on top evenly. Cover the top with a foil and bake for 40 minutes. Uncover and bake for an additional 10 to 20 minutes for desired brownness .

Step 6

Serve Warm.