Fill a large pot of water two-thirds of the way with water and bring to a low boil. Add the sweet potato to the water and boil until fork tender. Strain and use a potato masher to mash with the coconut milk until fully mashed and creamy. Lightly salt and set aside.

Add the ground lamb to a large skillet and season with salt, pepper and garlic powder. Crumble and cook through, setting the ground lamb aside. Clean out the pan.

Heat the oil in a large, oven-safe pan on low heat and add the onions. Saute on low for 10 minutes, stirring every few minutes. Add salt at the 10-minute mark and continue to cook for another 20 minutes, stirring every few minutes, until the onions are soft and caramelized.

Add the broth and coconut aminos to the pan, scraping up any browned bits at the bottom of the pan. Bring to a low simmer and add the cooked lamb and thyme. Stir to combine for 3 minutes and remove from the heat.

Preheat the oven to 400 F and carefully spoon the cooked sweet potato over the skillet, evenly spreading to cover the pan.

Transfer to the preheated oven and bake for 30 minutes uncovered. Add the shredded cheese and cook for another 10 minutes to brown the top.

Serve topped with thyme leaves!