Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil.

Lay the bacon out on the sheet in one layer.

Bake 12-15 minutes (22 minutes for crispy bacon).

Let cool, chop, and then set aside.

Heat oven to 400 F and line a rimmed baking sheet with aluminum foil.

Clean and poke the sweet potatoes with a fork.

Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife.

Let them cool completely.

Peel the potatoes and add the insides to a food processor.

Add the coconut milk, sage, salt and pepper.

Blend until smooth then set aside.

Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender.

Place them in a food processor and add the coconut milk, salt, and pepper.

Blend until smooth then set aside.

In a large pan, cook the ground beef until slightly browned.

Add the garlic, onion, mushrooms, salt, and pepper, and stir.

Once the meat is cooked through, remove from heat.

Turn oven to 350 F.

Evenly spread the cauliflower mash over the meat.

Spread the remaining half of the meat over the cauliflower in an even layer.

Lastly, spread the sweet potato mash over the meat.

Bake at 350 F for 30 minutes.

Turn on broiler and cook for an additional 5 minutes.

Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.

Enjoy!