Preheat the oven at 170 degrees celsius or gas mark 4.
Wash and dry the white sweet potatoes before proceeding to peel the potatoes using a paring knife.
Roughly chop the potato into chunks before adding them to a large pot of water. Add enough water to the pot so that all the potatoes are completely submerged in water.
Bring the pot to the boil and cook the potato chunks until tender. This should take approximately 10-12 minutes, Be sure to determine the readiness by pricking a piece of potato with a fork. It should be soft to the touch.
Drain off the excess water and use and potato masher to break down the potato chunks and incorporate the butter.
On medium heat add the coconut oil and begin to saute the onion and garlic for 30 seconds.
Quickly add the bell peppers, celery and raisins and cook for 1 minute.
Add the coconut sugar, tomato paste, thyme, black pepper, salt to your taste and cinnamon. The contents in the frying pan should take on a red hue.
Continue to toss and rotate the pan for another minute before removing it from the stove.
Pour the sauteed ingredients in with the mash potatoes and use a folding technique to ensure the fruit and vegetables are fully incorporated, note the potato should be a subtle red hue.
Transfer the potato stuffing into an oven proof dish, using a knife to evenly distribute the mixture, it should resemble a deep pie.
Bake in the oven for 45 minutes until golden brown with a thin crust.
Remove and allow to cool before serving accordingly.