Preheat the oven to 400°F.

In a deep skillet, melt 2 tablespoons of coconut oil over medium heat.

Finely chop the onion and celery sticks and mince the garlic cloves.

Add the onion to melted oil and saute for 3-4 minutes until translucent.

Add in the garlic and spices, mixing for 1-2 minutes over med-high heat.

Put back to medium heat and add in the meats and celery sticks.

Cook for 7-8 minutes until most of the meat has cooked through and is no longer pink.

Add in the tomato sauce and chopped sausage bits and bring to a simmer.

Let simmer, stirring often, for another 5-7 minutes.

Wash the large yam and without peeling, cut the entire yam into ¼ inch thick circular pieces.

In a large baking dish, pour ¼ of the meat mixture, then a layer of yam circles.

Add another ¼ of meat mixture, then a yam layer.

Repeat twice until the top layer is all yam.

Whisk together 3 eggs in a bowl, and pour over the top layer of yams.

Cover with aluminum foil and put into the oven for 30-35 minutes.

Check with a fork that the yams are soft and cooked through at the 35-minute mark, then remove foil and cook for another 5-7 minutes – careful not to burn the top layer!

Remove from the oven and allow to stand for 5 minutes.

Cut with a sharp knife into 8 evenly sized pieces, and dish out using a spatula or large serving spoon. Serve & Enjoy!