Quick Crispy Roasted Sweet Potatoes

These quick crispy roasted sweet potatoes are honestly one of our go-to recipes for breakfast, lunch or dinner! You can never have enough crispy sweet potatoes in the house, at least ours! What I love about this recipe is that it is super fast to whip up and oh so satisfying. Like I could lock myself in the closet and eat the whole pan by myself, oops!

The key to making these crispy is to make them really small and cook them at a really high temperature in the oven. Just keep an eye on them because we want them crispy but not burned to smithereens! That would just be a crying shame!

We love to eat these with eggs and bacon for breakfast, but they are also pretty tasty on top of a salad for lunch in place of croutons or as a side for dinner with some roasted chicken, yum! You really can do so many things with this recipe, there are infinite possibilities!

To make this recipe even easier, cut the chunks ahead of time and store in the fridge so they are ready to go when you need them! Just store them in a covered container and you are good to go at the drop of a hat. You could cook them up ahead of time and refrigerate, but they won’t be as crispy the next day. You would have to pop them back in the oven and try to crisp up once again.

If you’re a sweet potato lover and hoarder, like me, you will want to make this recipe over and over and over again. I hope you love these crispy taters as much as we do! Happy roasting!

Quick Crispy Roasted Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp oil
  • Salt and pepper to taste
  • A generous sprinkle of dried herbs (optional)

Instructions

  1. Line baking sheets and set aside.
  2. Wash, scrub and dry your potatoes.
  3. Cut potatoes in half lengthwise and then cut those halves into 5-6 strips.
  4. To make them really crispy cut those strips into pretty small chunks (like a little bigger than your pinky nail)
  5. Add small chunks into a bowl and toss with oil, salt, pepper and herbs.
  6. Add coated sweet potatoes to your lined baking sheets and roast side by side in a 450 degree oven for Aprox. 20-25 mins. (or until crispy).

Notes

Make sure not to crowd them. Give them enough space so they can crisp up nicely!

http://www.paleopaparazzi.com/2017/04/quick-crispy-roasted-sweet-potatoes/

Shaved Asparagus and Prosciutto Salad

 

Last year I created this really easy and fun Shaved Asparagus and Prosciutto Salad when we were on a trip in the mountains of Northern Georgia. I had almost forgotten how amazing it was until Natalie over at Perry’s Plate reminded me, what are food blogger friends for?!! Thanks girlfriend!


My husband and I did lots of fishing and hiked part of the Appalachian trail during our time there. His uncle has a cabin up there and it was such a treat to relax and visit with family! But so was all the amazing food we were surrounded by and all of the natural beauty in our midst! Nature was just begging me to make fresh spring dishes every day! I kept seeing all these gorgeous raw shaved asparagus dishes at the time and decided to just make it happen.

I can’t wait to go back again and hike more of the trail. It starts in Georgia and goes all the way up to Maine, pretty incredible! I feel most creative when i’m out in nature! It always leaves me feeling inspired to create something new and beautiful! Do you feel the same way?

I knew I was on to a good thing when it got the approval of my husband and his childhood friend, who was there with us as well. I added a little goat cheese for good measure as not all who I was serving it to were eating paleo. If you can tolerate a little goat cheese, definitely add it in as it gives it just that extra dimension of creaminess. You could always sub in cashew cheeze to make it dairy free and it would taste just as lovely! This would be perfect to serve on Easter or a Mother’s day brunch!

This salad is simple yet elegant. It probably doesn’t really need a recipe but some people like to have a guide, so we’ll call it more of the latter lol! You pretty much just shave raw asparagus very thinly over torn pieces of prosciutto, squeeze on a bit of lemon juice, add sliced tomato, salt and pepper and a little goat cheese if you like. Done in just a few short minuets, plus it tastes incredibly fresh & springy. Leave off the goat cheese and it’s Whole30 friendly! Just a tip to help in the shaving process, lay the asparagus on the back of a wooden handle ( I used a wooden spoon) to make it easier! Bon appetite!

Shaved Asparagus and Prosciutto Salad

Serving Size: serves 4

Ingredients

  • 1 bunch of asparagus spears
  • 2 packages of sliced prosciutto
  • 2 large Tomatoes, sliced
  • 1 package of goat cheese/cashew cheeze,crumbled
  • 2 large lemons
  • Salt & pepper to taste

Instructions

  1. Arrange torn pieces of prosciutto onto plates.
  2. Rinse and shave raw asparagus with a vegetable peeler over top of prosciutto and squeeze on lemon juice to your liking.
  3. Add sliced tomato, salt and pepper and goat cheese/cashew cheese crumbles if you like. You could also top with your favorite creamy dressing instead of the cheese crumbles to keep it whole30 friendly!
http://www.paleopaparazzi.com/2017/04/shaved-asparagus-prosciutto-salad/

Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows

Stuffed hasselback sweet potatoes with pumkin marshmallows

Whenever I think of Thanksgiving I always picture candied yams or sweet potatoes. It’s a classic side dish right along with the old familiar roasted turkey. I seem to be a bit burnt out on it though. It’s a delicious dish, don’t get me wrong, I just love this updated version of it. Hasselback potatoes are very on trend in the foodie world, so you will definitely be the talk of the party! It’s so 2016 and it has such a beautiful presentation!

Stuffed hasselback sweet potatoes with pumpkin marshmallows 2

I love the fact that the skin is still attached which makes it healthier and gives it great texture. The roasted pecans add a bit of crunch and a nice depth to the flavor. I also like using homemade marshmallows because I can control the ingredients which are much better for you than store bought. I sweeten the marshmallows with honey and maple syrup which are unrefined sweeteners. Using pumpkin pie flavored marshmallows also brings in a fun twist as opposed to regular plain jane marshmallows. This recipe is sure to awaken your taste buds and wow your guests! To all those who celebrate, Happy Thanksgiving my friends!

Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows

Ingredients

Instructions

  1. First make a batch of my Pumpkin Pie Marshmallows set aside so they can firm up.
  2. Preheat oven to 425 degrees and line a baking sheet with foil.
  3. Slice sweet potatoes into 1/8 inch thick slices. I used 2 pencils, one on each side when slicing so as not to cut all the way through. You want teach slice to still be attached like an accordion.
  4. Brush tops, sides and in between slices of sweet potatoes with olive oil. place on lined baking sheet and bake for 40 mins. or until tender.
  5. Remove from the oven and place small pats of ghee in-between each slit.
  6. Let baked potaotes cool so you can touch them. Lower oven temp. to 350 degrees.
  7. Break up 1/4 of the marshmallows into mini bite size pieces. Stuff every other slit on the potato with a mini marshmallow adding a few on top. Sprinkle tops with additional pumpkin pie spice and place back into the oven really quickly to melt the marshmallows, about 1 min.
  8. Sprinkle tops with roasted pecans and serve warm.
http://www.paleopaparazzi.com/2016/11/stuffed-hasselback-sweet-potatoes-pumpkin-marshmallows/

Paleo Delicata “Cornbread” Biscuits

Can you believe that thanksgiving is just around the corner?! It seems as though it just snuck up behind me this year, tapped me on the shoulder and stuck it’s tongue out at me…how rude! Ha Ha! I feel as though I haven’t put as much time and effort into the things I wanted to this time around. Are you feeling the same way? Why do the holidays seem to get here faster and faster each year? One of the perks of getting older I guess 😉

paleo delicata cornbread biscuit honey

One thing that is making me feel a little better is that I am finally posting my Paleo Delicata “Cornbread” Biscuit recipe for you! Hallelujah!! It’s perfect for thanksgiving and is wonderful topped with some melted ghee & honey and even drowned in gravy! I just realized I’ve been loving on these babies for 2 years now and have never shared the love with you on here! For some reason I thought I had already blogged about them, another perk to getting older, memory loss lol!

delicata alone

I created them using my favorite squash of all time, Delicata, and some incredible Pure Indian Foods Ghee. I love that their ghee is organic and grass-fed and how delicious it makes my paleo baked goods taste! I used the cultured ghee for this recipe, but you could use regular ghee if you’d like. I won’t judge you 😉 Have you ever used  either of these in baked goods? They really make the best combination ever. The delicata squash has a wonderful sweet corn like flavor, that’s why it’s such a great substitute for corn. It gives a perfect flavor for paleo “cornbread”.

paleo delicata cornbread biscuits

I love using ghee in my recipes as well because it gives you that great butter flavor minus the lactose and tummy ache. And the cultured ghee is even easier on your tummy, you can read more about ghee and it’s benefits HERE. So on to this wonderful recipe, the biscuits are a little crispy on the outside but soft and moist on the inside. It’s perfect to have alongside your thanksgiving meal this year, they really are such a treat! They also not only go good with turkey, but my Paleo Chili. I hope you have a wonderful thanksgiving if you celebrate it, and if not, you will still love these biscuits!

Paleo Delicata “Cornbread” Biscuits

Makes 12 biscuits. Dough can be made the day before and stored in the fridge.

Ingredients

  • 2.5 cups almond flour
  • 3 tbsp coconut flour
  • 1 large delicata squash (roughly 1 cup cooked, can sub cauliflower)
  • 1/4 cup melted Pure Indian Foods Ghee
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp lemon juice
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash delicata squash, cut lengthwise and de-seed.
  3. Line a pan, liberally coat squash with oil and place flesh side down on pan.
  4. Cook in oven for 20-25 mins, or until tender and turn down oven temp to 350 degrees.
  5. Remove squash from oven and set aside until cool enough to scoop out flesh.
  6. Scoop cooled flesh into a food processor (it's ok if some of the skin makes it into the bowl, it's edible we just don't want all of it in there).
  7. Puree squash in processor & add in all wet ingredients, mix until well combined.
  8. Add in all the dry ingredients and mix in food processor until well combined, scoop down sides of bowl 1-2 times to make sure all ingredients get incorporated.
  9. Place food processor bowl in fridge for 30-45 mins. or overnight if making ahead.
  10. Line a baking sheet with parchment paper.
  11. Scoop 2 large tablespoons into hands and roll into a ball.
  12. Place a few inches apart on the lined baking sheet and flatten out a little bit so they resemble biscuits.
  13. Bake for 25-30 mins. or until browned on top.
  14. Slather some ghee on warmed biscuits & drizzle tops with a little honey if desired.

Notes

Can use coconut oil to make dairy-free. Can also sub in cooked cauliflower when delicata is not in season.

http://www.paleopaparazzi.com/2016/11/paleo-delicata-cornbread-biscuits/

paleo delicata cornbread biscuts ghee

*This is a sponsored post, thank you for supporting the brands that make Paleo Paparazzi possible! As always, all thoughts are 100% my own.

Paleo Sweet Potato “Toast”

Oh Sweet Potato “Toast” how I love thee! My love for sweet potato toast is no secret. I have been professing my love for sweet potato “toast” for quite some time on social media & during my takeover of The Whole30 Recipes last year and once again with my takeover last week!

Paleo sweet potato toast sausage prosciutto bacon smoked salmon

You all clearly love this slightly sweet, crusty, delicious little sub for the real thing. While it tastes nothing at all like it’s counterpart, it’s still DANG delicious and I don’t care!  It’s one of my most liked recipes on Instagram so I HAD to bring it to the blog so you can print out the recipe (wish they had that feature on IG, haha) and pin it to your Pinterest board for later too!
Paleo sweet potato toast poached egg stack

My love affair with sweet potato toast is REAL. I even played breakfast Jenga with it to create this lovely little poached egg version below. I think I play with my food more now than I ever did as a kid…lol! But I just wanted to send a quick thank you to my mom for letting me play with my food as a youngster. I’ve decided I will 100% let my kids play with their food, as long as they eat it afterwards 😉
Paleo sweet potato toast salmon avocado

SWEET POTATO "TOAST"

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

  • 1-2 Large sweet potatoes (thinly sliced)
  • 1-2 Tbsp. of your favorite high-heat oil (I love coconut or avocado)
  • A few pinches of salt
  • Toppings (some listed below)

Instructions

  1. Wash potatoes and pat dry.
  2. Preheat oven to 400°.
  3. Line a baking sheet.
  4. Slice sweet potato lengthwise into 1/4" an inch slices (I use a mandolin slicer to get them even & thin).
  5. Coat both sides of sweet potato with oil and lightly sprinkle with salt.
  6. Cook for 30 minutes (Flip after 20 minutes).
  7. Set oven to broil and continue to cook for one minute on each side, until toasty! (Just keep an eye on them, they can burn easily).
  8. Add your favorite toast toppings.

Notes

SOME OF MY FAVORITE COMBOS: Sweet & Savory

Poached egg with bacon & guacamole.

Sausage with guacamole, salsa & peppers.

Prosciutto with avocado slices & tomato.

Smoked salmon with guacamole & cucumber slices.

Wild salmon, arugula, roasted tomatoes & garlic aioli (I use my homemade mayo with garlic powder & pepper mixed in to taste).

Almond butter with fruit & drizzled honey -Not Whole30-

A few "toasts" stacked with poached eggs & avocado slices.

A few "toasts" stacked with layers berries & cashew or almond butter.

http://www.paleopaparazzi.com/2016/09/paleo-sweet-potato-toast/

If you are doing a Whole30, the only version of the “toasts” that are not Whole 30 compliant are the ones below. I consider this version more of a treat.sweet potato toast fruit and honey

Have you tried sweet potato “toast” yet? I’d love to know what you think. If you have, what is your favorite toppings? I’m always looking for more yummy combinations to create! The possibilities with sweet potato ‘toast” really are endless. I’m sure I will be updating with more combos in the future as they come my way! Happy toasting to you!!

Paleo sweet potato toast raspberry
Paleo sweet potato toast avocado toast

Whole30 4th of July

I was excited when the Whole30 team asked me to create 3 tasty dishes for your 4th of July BBQ’s/ Potlucks. I know how hard it can be to feel like your missing out on all the fun foods when a holiday pops up. That’s why I created an appetizer, a salad & a meat dish to make celebrating this holiday a little easier. Plus they are your typical 4th of July recipes, so if you don’t mention that they are whole30 friendly, no one will be the wiser! I’ve got you covered so don’t worry! You will not feel deprived at all, promise! Head over to the Whole30 website to get all 3 recipes! So off you go now…go get your BBQ on!

Red White & blue strawberries
Whole30 Red white & Blue Strawberries

Patriotic ColeslawWhole30 Patriotic Coleslaw

Firecracker BBQ Ribs

Whole30 Firecracker BBQ Ribs

Asparagus Soup With Crispy Prosciutto And Curried Ghee

Asparagus soup

I love living in the farm to fork capitol of America, there are so many yummy fresh fruits and veggies at my finger tips! One of my favorite things is when winter is coming to a close and fresh spring vegetables start popping up everywhere. It’s an exciting time, one I look forward to every year!

Asparagus is one of my absolute faves and one of the veggies I gravitate towards first this time of the year. I absolutely love to make my asparagus soup first thing when I get my hands on a nice hearty bunch. It’s the perfect soup to make as winter is coming to an end and spring is just beginning to peek it’s head around the corner. Add my favorite toppings to the mix, and you’ve got yourself a truly comforting, tongue tantalizing combination of flavors. This soup is easy to whip up as a meal by itself or as a side to your favorite dish. I hope you enjoy it as much as I do!

Asparagus Soup with Crispy Prosciutto and Curried Ghee

Ingredients

  • -1/2 pound of asparagus, ends trimmed
  • -2/3 cup of light coconut milk
  • -2 slices of prosciutto
  • -1/2 tbsp garlic powder
  • -1/4 cup of mushrooms, sliced
  • -1 tbsp ghee
  • -1/2 tsp yellow curry powder
  • -salt & pepper to taste

Instructions

  1. Place water in the bottom half of a steamer pan and bring to a boil.
  2. Trim the dry ends off of the asparagus. Place them in the top half of the steamer pan and steam until tender, about 12-15 mins.
  3. While the asparagus is steaming, line a baking sheet with foil and preheat your oven to 425 degrees.
  4. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  5. Add 1 tbsp of ghee to a small dish along with your curry powder and heat until melted, stir to combine.
  6. Add a tiny bit of your curried ghee to a pan and saute your mushrooms until tender, reserving the rest to garnish your soup.
  7. Pour your coconut milk in a pan and bring to a boil.
  8. When Asparagus is done steaming, add to a high speed blender (i use a vitamix) along with your heated coconut milk, garlic powder and blend until creamy. Add your salt and pepper to taste and keep blending and testing until desired flavor is achieved.
  9. Pour soup into bowls and garnish with sauteed mushrooms, crumbled prosciutto and last but not least, drizzle your reserved curried ghee on top.
  10. Grab a spoon and enjoy!
http://www.paleopaparazzi.com/2015/03/asparagus-soup-with-crispy-prosciutto-and-curried-ghee/

Autumn Kale Salad

IMG_5475.JPG

Massaging kale is my new favorite hobby. I mean what’s better than taking a bunch of kale leaves and helping them relax before dinner? Sounds perfect right? ha ha! All kidding aside, this salad is so awesome!  I’ve had many kale salads in my past, but none have ever come close to this concoction of yummy fall inspired ingredients, mixed with tender massaged kale leaves. Are you ready to enter Kale heaven? Here we go!

Massaged Autumn Kale Salad

For the Salad:

-1 Large bunch of Kale (stalks removed)

-1/2 Tsp Kosher Salt

-3 Radishes (sliced)

-Half an apple (sliced)

-1 large avocado (optional-not available everywhere)

-1/2 cup sunflower seeds (roasted)

 

For the Dressing:

-Juice of 1 Large lemon (about 4 Tbsp)

-3-4 Tbsp Raw Honey (depending on how sweet you like things)

 

Directions:

1. Roast your sunflower seeds first so they can have time to cool down. Set your oven to 350 degrees, place seeds evenly on a baking sheet and bake for aprox. 10-15 mins. or until toasty and brown!

2.Rinse off your kale (make sure to check for any hiding bugs, especially with organic:) and  remove stalks. Cut leaves into 1/2 inch pieces.

3. Sprinkle your salt on the leaves and squeeze them vigorously with your hands until the kale begins to soften and liquid starts to sweat out of the leaves. Keep massaging until  desired tenderness is reached. Add leaves to a salad bowl and set aside.

3. Mix your lemon juice, and honey together in a separate smaller bowl and add to the salad bowl with the kale. Toss them together.

4. Thinly slice your radishes, chop apple and avocado into thin chunks and add to the salad bowl. Add the cooled roasted sunflower seeds and toss all ingredient together until combined.

Add pepper if desired and as Julia child would say, “Bon appetite!”