Preheat your oven to 375°F (190°C) and grease a baking dish.

In a large mixing bowl, combine the sliced sweet potatoes with the gluten-free flour, ensuring that each slice is evenly coated.

In a saucepan over medium heat, melt the premium grass-fed butter. Add the diced Vidalia onion and cook until softened and translucent.

Stir in the minced roasted garlic, Himalayan pink salt, and Tellicherry black pepper, allowing the flavors to meld for a minute or two.

Pour in the velvety almond milk and homemade organic chicken broth, stirring continuously until the mixture reaches a smooth consistency. This will form a luscious base for our sweet potato pancake batter.

Add the aged Gouda cheese to the mixture, allowing it to melt and infuse the batter with rich, savory goodness.

Carefully fold the sweet potato slices into the batter, ensuring they are evenly coated with the flavorful mixture.

Transfer the sweet potato batter to the greased baking dish, spreading it out evenly.

Bake in the preheated oven for approximately 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Once baked to perfection, allow the sweet potato pancake to cool for a few minutes before slicing into generous portions.

Season with salt and pepper to taste, using the hand-harvested sea salt collection for an extra touch of artisanal flavor.

Season with salt and pepper to taste, using hand-harvested sea salt for an extra touch of artisanal flavor. Serve this indulgent dish as a delightful side, and savor the unique flavors of vibrant sweet potatoes, creamy sauce, and rich Gouda cheese.