Bake the sweet potatoes for an hour at 350 degrees. When done, allow to cool a little (so you don't burn yourself) and cut in half. "Core" the sweet potato and take out all of the insides, placing in a bowl to the side.

Meanwhile, in a saucepan, heat the coconut milk until just below a boil. Add the arrowroot starch and mix. Add the mixture to the sweet potato whisk it all together.

In the meantime, dice the purple onion. In a pan, add the tamari (and a little water as needed) and heat on medium-high and allow it to come to a light boil. Add the purple onion and cook lightly, for a few moments. Add the rest of the veggies, and small amounts of water as needed so nothing sticks as you saute. Keep everything moving! Add the sautéed ingredients to the sweet potato mixture and stir together.

Spoon the mixture into the sweet potato shells and bake in the oven at 350 degrees for another 30 minutes.

Enjoy!