Now that I have a small child, being able to take an afternoon and cook is pretty much a thing of the past. I am always looking for ways to still eat healthy and well but also save time. I would much rather be hanging out with my kid instead of standing over a stove top all day. I do love the therapeutic mind-space cooking puts you in, but my life is taken over by smashed bananas and baby bottles. When it's nap time, I cook.
I have been making a batch of these sweet potatoes about once a week. I put eggs on top of them for breakfast. I place them in salads. I eat them just by themselves. I add a little bit of cheese and greek yogurt for a loaded baked potato.
Also, if it's your sort of thing, these are paleo. I go back and forth with eating paleo and I hope to commit to the Whole30 after the holidays. Cheese, man. I miss my cheese!
I added some mushrooms to this batch as well because I needed to eat them up before they went bad in the black hole that is our fridge.
Ingredients:
3 or 4 large sweet potatoes
I added mushrooms this round
Coconut Oil
Ghee (I use this one)
Sea Salt
Red Pepper Flakes
Freshly Ground Pepper
Preheat oven to 400 degrees
Scrub sweet potatoes and peel
Cut into bite size pieces
Warm a few spoonfuls of coconut oil and Ghee
Mix coconut oil and Ghee into a bowl with the sweet potatoes
Sprinkle see salt, pepper flakes, and ground pepper generously
Spread out sweet potatoes on a cookie sheet
Bake for 45-50 minutes
About half way through, toss potatoes
Let cool, enjoy!
No comments