Heat avocado oil in a medium pot over medium heat. Add onion to pot and saute for 4 minutes or until lightly browned. Add garlic and sauté for 60 seconds until fragrant ensuring you do not burn it.
Add coconut milk to pot and bring to a boil. Add sweet potatoes and cook until tender, about 8 minutes.
Transfer contents of pot to a blender with apple cider vinegar and truffle salt. Blend until pureed and silky smooth. Stir in gelatin powder until well combined.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/garlic-cream-sauce/