Sweet potato casserole with coconut milk

1. Preparation: Preheat the oven to 180°C (350°F). Peel the sweet potatoes and cut them into thin slices (approx. 3 mm).
2. Seasoning: In a bowl, combine the coconut milk, minced garlic, grated ginger, curry, nutmeg, salt, and pepper.
3. Preparation: Grease a baking dish (preferably glass). Arrange the sweet potato slices so that they slightly overlap each other.
4. Topping: Pour the coconut milk mixture over the sweet potatoes, making sure the layers are well soaked.
5. Baking: Bake for 45 to 50 minutes. The top should be golden brown and the potatoes should be soft.
6. Finishing: After removing from the oven, sprinkle with freshly chopped cilantro before serving.