Sweet Potato Casserole

I made it home for Thanksgiving this year. As part of Thanksgiving dinner I was requested to make a sweet potato casserole as such I decided that I would slip in a wonderful Paleo option. I made this dish and it was very well received. My cousin even took home the left-overs! 

3 cups baked sweet potatoes (can bake them in the oven or cook them in the microwave)
1/4 cup honey

2 large eggs, beaten

1/2 cup unsalted butter or ghee, melted

1/2 cup coconut milk (or heavy cream)

1 1/2 tsp vanilla extract

1/4 tsp Celtic sea salt

Topping
1 cup almond flour
2 tbsp coconut flour
2 tbsp honey

1/8 tsp Celtic sea salt
4 tbsp butter or ghee, melted

1 cup chopped pecans

Preheat oven to 350º F and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

Enjoy!

Recipe from Deliciously Organic 

Farmhouse Baked Eggs

A baked egg dish can be an easy and time efficient means to get a healthy and hot breakfast to the table. All of the components can be prepared the evening before and while the eggs bake you can take care of the other things you need to do in the morning.

4 slices bacon, chopped
1 medium sweet potato, finely diced
1/2 cup mushrooms, chopped
Salt and pepper
6 eggs
2 tbsp Italian parsley, chopped


Preheat oven to 375°F (190°C) and place 2 individual baking dishes (large ramekins or oval shallow dishes) onto a baking tray.

In a large skillet, cooked the chopped bacon, once the fat has been rendered from the bacon add the sweet potato and mushrooms. Continue to cook until bacon is cooked and the sweet potato is soft. Season with salt and pepper. Divide between the 2 dishes. Break 2 - 3 eggs into each dish (depending on how hungry you are).

Bake uncovered for about 20 minutes (depending on desired doneness).  For more of a “sunny side up” effect, cover the dishes for the first 15 minutes of baking. Lift each dish onto a napkin-lined plate and sprinkle with parsley before serving.

Paleo Stuffing

The other day at the gym we were asked what was our favorite part of Thanksgiving dinner. Most people in the group including myself said turkey however a few people said stuffing. And as most of us are aware stuffing is not typically paleo however one of the gym owners had this recipe and I thought that I should give it a try. I can honestly say that I ate it for supper on it's own but it would be darn good stuffed into a turkey. I think I may make this for my family this year for Thanksgiving.

1 sweet potato, peeled and cubed

5 slices of bacon, diced

5 stalks of celery, diced

1 medium onion, diced

2 granny smith apples, peeled and diced

1 lb ground pork

2 cups of mushrooms, diced

2 tbsp white wine vinegar

2 eggs

1/2 cup dried cranberries 

1/2 cup raisins (I don't like raisins so I used dried apricots)

1 cup pecans, chopped

Preheat the oven to 375F. Place the sweet potato cubes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, then bake for 15-20 min.

While that's baking, fry the bacon pieces in a large skillet. When they begin to brown, add in the diced celery, onion, and apples. When the onions become soft, add the ground pork, mushrooms, and white wine vinegar. Stir and cook until the pork is cooked through (no visible pink). Transfer the mixture to a bowl to cool. In a small bowl, beat the eggs, then pour over the cooled pork mixture. Toss in the cranberries, raisins, pecans, and yams and mix well. Bake the mixture at 375F on a foil lined baking sheet or in a large pyrex dish for about 15-20 min until it begins to brown.

Recipe courtesy of Cavegirl in the Kitchen

Beet and Sweet Potato Pancakes

When I think about fall in the Canadian prairies I think of sweaters, hearty dishes and an array of beautiful colors. To me, the quintessential fall vegetable is the beet. I love beets! They are such a versatile vegetable but messy as heck! I mean after you have peeled, chopped or grated the beets your kitchen looks like something out of a horror movie. Red stained hands and counters and if you're like me there is a nice splatter pattern of red beet juice on the wall or back splash. I may be a good cook but a messy one! Anyways, I hit up the farmers market this past weekend and purchased a huge bag of beets for five dollars. So, now I have seen searching for some new beet recipes and this one made the cut!

1 1/ cups coarsely shredded peeled beets (about 2 medium)

1 cup coarsely shredded sweet potato

1 medium onion, shredded

1 large egg

1/2 tsp salt

1/2 tsp pepper

1 tsp cumin

olive oil or coconut oil

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, sweet potato and onion in large bowl. Mix in egg, salt, pepper and cumin; stir to blend well.

Heat  oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture.

Enjoy!

Dijon Pork Skillet

1 lb ground pork
8 oz mushrooms, coarsely chopped
2 cups grated sweet potato
2 cloves of garlic, chopped
1 tsp pepper
1 tsp garlic powder
1 tsp salt
1 tsp basil
2 Tbsp Dijon mustard

Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the ground pork and the spices. Break the meat into pieces and brown the meat. Once cooked remove from skillet.

Add 1 tbsp of coconut oil. Add the mushrooms and sweet potato and cook for 7 - 8 minutes or until tender. Add garlic and cook for an additional 2 minutes. Add the meat back to the skillet and combine.  Add Dijon mustard and heat through. Season to taste.

Recipe from Living Low Carb

Crispy Baked Sweet Potato Fries

Who doesn't love sweet potato fries! These sweet potato fries will change your life. I’m serious! Salty-sweet, crunchy, and spicy if you wish, baked sweet potato fries are my favorite new snack.

Sweet potatoes (I’d plan on at least one per person)
2 - 3 tbsp olive oil
Salt and pepper 
Cumin and chili powder (sprinkled to taste)

Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them into fry-shaped pieces (I used by mandolin with julienne option). Try to cut them into similarly sized pieces so the fries will bake evenly.

Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Lightly coat the fries with olive oil. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly.

Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.

Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.

Bake for 10 to 15 more minutes, until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown, they will taste more caramelized than burnt.

Recipe from Cookie + Kate

Bacon and Chive Sweet Potato Biscuits

1 large sweet potato or yam (equivalent to 2 cups mashed)
3 tbsp Coconut Flour
3 eggs, whisked
6-8 strips of bacon, diced
leftover rendered fat from bacon
3-4 tbsp chives, thinly diced
1 tsp baking powder
1 tsp garlic powder
salt and pepper



Preheat oven to 415 degrees. Poke holes in your sweet potato with a fork. Place in oven and bake for 30-40 or until soft. Once the sweet potato is done baking, turn oven down to 375 degrees.

When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.

When your sweet potato is done, peel and place in a bowl and mash with a fork. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper. Finally add your diced cooked bacon and chives. Mix thoroughly

Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same. Place in oven and bake for 22-27 minutes. Let rest.

Recipe from PaleOMG

Grilled Sweet Potato Medallions

1 large (2 small) sweet potatos, washed and sliced into 1/2-inch rounds
2 tbsp olive oil
1 tsp finely diced fresh rosemary
1/4 tsp. garlic powder
sea salt, sprinkled on top

Wash and slice the sweet potatoes into 1/2-inch rounds and place on foil sheet.

Place the olive oil in a bowl and add the chopped rosemary and garlic.Stir and spoon/drizzle on each round. Lightly salt the tops. Place a sheet of tin foil on the grill and place the sweet potatoes on top. Cook on low, about 5 minutes each side.

Enjoy!

Roasted Butternut Squash and Sweet Potato Soup

1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 can coconut milk
1 1/2 cups chicken stock
1 cup water
1 tsp lime zest
1 tsp salt
1 tsp pepper

Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove from the oven and set aside.

In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes. Stir in the roasted veggies. Cook for five minutes. Add the remaining ingredients. Let the soup cook for 20 minutes. 

Puree the soup with a hand held blender. If you don't have one (aka me) I put small batches into my Magic Bullet and blend then added each batch back to the pot and combine back together. Serve the soup hot. 

You can freeze this soup!

Sweet Potato Pancakes

1 sweet potato, grated
1/2 medium yellow onion, grated
1 large carrot, grated
2 eggs
1 tsp cumin
2 tbsp chopped cilantro
Salt and pepper to taste
Coconut or olive oil (frying)


Finely grate sweet potato, carrot and onion into a large bowl. Drain off any excess liquid. Mix in egg,cumin, cilantro, salt, and black pepper. Turn oven to low, about 200 degrees F. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all sweet potato mixture is used.

These are loosely based on my grandma's potato pancake recipe. These are quick and easy to make and can be served with a variety of other dishes or served on their own.

Rockin' Moroccan Stew

This is one of my go to recipes. Nothing better than a warm bowl of stew on a cold day. I have served this at many potlucks to paleo and non-paleo followers alike. This will easily become a family favorite. 

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups chicken stock
3 cups peeled, cubed sweet potatoes
1 can (19 oz) diced tomatoes, drained
3 chicken breasts (chopped and cooked)
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dried apricots
2 tsp of nut butter (almond/cashew) - original recipe calls for peanut butter
2 tsp fresh chopped cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until  vegetables begin to soften, about 3 minutes.  Add all remaining ingredients, except apricots, nut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered,  about 30 minutes.

Stir in apricots, nut butter and cilantro. Mix well. Simmer for 5 more minutes.

- Adapted from the Loonie Spoons cookbook.

Sweet Potato Frittata

8 eggs

1 large sweet potato, peeled and cut into thin slices

1 sliced zucchini

1 small onion, chopped

5 – 6 rashers of bacon

Cumin

Salt and pepper

Fresh dill

Turn on broiler. Heat an oven safe frying pan over a medium-low heat; cook bacon until crisp. Remove bacon from pan and reserve fat. Add the sweet potato slices and onion to the bacon fat, and cook until soft, about 8 minutes. Season with cumin. Add the zucchini and cook for another 4 minutes.

While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture. Season the egg mixture with salt and pepper.

Add bacon to the veggies followed by the egg mixture. Top with dill. Cook on low heat until just set, about 10 minutes. You do not want the bottom to be too brown. You can move the mixture around the pan to assist with cooking. 

Finish the frittata until golden under a heated broiler. Cut the finished frittata into wedges and serve with a fresh garden salad.

This recipe can be served for breakfast, lunch or dinner. It stores well in the fridge. Simply heat in the microwave before eating and you have yourself and quick and easy breakfast. 

Adapted from paleodietlifestyle.com.