Preheat the oven to 425 degrees. Grease a 10” cast-iron skillet with cooking spray and set aside.

In a large skillet, add in the olive oil. Once oil heats, add in the shallots and let cook for 1 minute or until fragrant. Add in the brussels sprouts and season with salt and pepper. Cook for 3 minutes or until almost cooked through, stirring frequently. When done, transfer to a medium bowl, add in the raisins, toss to combine and set aside.

While brussels sprouts cook, combine all of the ingredients for the dressing into a high-speed blender (I used my Nutribullet) until creamy, about 2 minutes. Set aside.

Slice the sweet potatoes halfway through lengthwise, careful not to pierce farther than the center. Spiralize the potatoes using Blade A.

In the bottom of the prepared cast iron skillet, add in a layer of the sweet potatoes. Top with a layer of the almond cream sauce and then top that with a layer of the brussels sprout-raisin mixture. Top that with another layer of the sweet potatoes, then another layer of the almond cream sauce and then top with the rest of the brussels sprout-raisin mixture. Top the brussels with the remaining sweet potatoes and top with the remaining almond cream sauce.

Cover the skillet with tinfoil and bake for 40 minutes. Remove the foil and bake for 5-10 more minutes or until sweet potatoes are easily pierced with the fork.

Let cool for at least 5 minutes and then serve.