Sweet potato side dish with spring herbs and garlic

This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too. Now that it’s gardening season, herbs are readily available so experiment with all kinds! (If you need some seeds, click here for my Seeds Now affiliate link.)

Ingredients (makes about four large servings):

  • 3 medium to large sweet potatoes
  • Four tablespoons avocado oil or duck fat
  • About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 2 cloves garlic or a tablespoon of garlic paste

Instructions:

Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.

Herb and garlic savory sweet potatoes

This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too.

Ingredients (makes about four large servings):

  • 3 medium to large sweet potatoes
  • Four tablespoons avocado oil or duck fat
  • About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 2 cloves garlic or a tablespoon of garlic paste

Instructions:

Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.

The easiest and best paleo chili

Years ago my husband and I owned a CrossFit gym. We decided to host a “paleo challenge” for our clients, which means, everyone basically cuts out processed foods and follows the paleo diet for 30 days and at the end we hosted a big potluck and handed out prizes. This was when I first discovered how food makes us feel, and that I have a pretty significant sensitivity to gluten. We’ve since added lots of foods back into our diet, especially since we had kids, but we’ve kept many of those clean recipes in our rotation. One of them is a good, classic and easy sweet potato chili. Below is a very easy way to prepare this dish, which has enough for two or three family dinners during the week. This takes less than 15 minutes to prep and can simmer for as little as 30 minutes and as much as 3 hours.

Ingredients:

  • 1 tablespoon avocado oil
  • 1 large yellow onion, diced
  • 2 lbs grass fed ground beef
  • 3 tablespoons chili powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons cumin
  • 2 teaspoons (more or less to taste) sea salt. I start with one teaspoon and work up after that.
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • cracked pepper, to taste
  • 2 large cans Italian Style tomatoes, either whole or diced (with the juice)
  • 1 small can of green chilis, diced (heat level is up to you, I use hot!)
  • 1 bag of cubed sweet potatoes (16 oz). You can dice your own, but this makes it so easy.
  • 1/2 cup brown sugar, but only if you don’t care if it’s paleo! If you are a paleo person this can be omitted.
  • Cilantro, for garnish
  • Chopped red or green onion, for garnish

Heat the oil in a large pan or dutch oven. Add the onion and saute until soft, about two to three minutes. Add the beef and chop it down to small chunks. Add the spices, and stir for three to four minutes, chopping the meat to small chunks all the while. Add the tomatoes, green chilis and sweet potatoes and let simmer about ten minutes on medium. Taste and correct for salt and pepper. If you don’t care if it’s paleo, you can add about a half a cup of brown sugar at this point for extra richness. Cover the pot and simmer on low for at least 30 minutes and up to three hours. Serve in bowls and garnish with chopped cilantro and onions of your choice. I also like to add a little bit of goat cheese cheddar.

This chili topped with crispy roasted Brussels sprouts

“Breakfast for dinner” gluten-free egg casserole with lamb

This dish is something that has evolved in my house over the years. It’s our “kitchen sink” dish — the dish you make when you need to use up some potatoes or the last couple of eggs, or if there is leftover taco meat in the fridge. A friend of ours used to make a Puerto Rican dish called Piñon, and this iteration is about 10 recipes removed from that one — though it still tastes similar. This version has a bit of Moroccan flavor thanks to the ras el hanout spice mix I found on a Whole Foods trip this weekend, and a bit of luxurious holiday flavor since I used ground lamb and sweet potatoes. This dish is gluten free, and could be converted easily to paleo if you omit the cheese.

Not the most photogenic dish, but delicious.

Recipe:

  • Three to four large sweet potatoes, peeled and sliced into the thinnest rounds you can make
  • One onion, finely diced
  • Three large cloves of garlic, finely diced
  • One pound of ground lamb
  • One 12 oz can of diced or stewed tomatoes
  • One 7 oz can of peeled and diced green chilis
  • One tablespoon ras el hanout
  • 1 tsp pimenton
  • 1/4 tsp white pepper
  • 1 tsp garlic powder
  • One 8 oz package of shredded goats milk cheddar (sub regular white cheddar if you can’t find it, but the mild goats milk flavor really does make a difference)
  • One 5 oz package of goat cheese crumbles
  • 6 eggs lightly whisked with a pinch of sea salt

Prep a 13×9 inch Pyrex baking dish with some cooking spray. Place one layer of the peeled and sliced sweet potatoes on the bottom of the dish.

Sauté the onion and garlic together in a skillet. Add the lamb and break up into small pieces. This tool is amazing for that. Just before the meat is completely cooked, after about five minutes of sautéing, add the spices. Add the tomatoes, and turn down to a simmer. Taste it and add spices if necessary. Allow to simmer on low for up to 20 minutes.

Once it’s cooked, add about half of the meat mixture in a layer on top of the first layer of potatoes. Then add a handful of the goats milk cheddar, spread evenly. Add another layer of the sweet potatoes, another layer of the meat mixture (this will be all of it), another layer of cheese. Then finally, the last layer of sweet potatoes on top. Take the bowl of salted, whisked eggs and pour over the casserole. Add the remaining cheese and the crumbles on top.

Bake in an oven preheated to 400 degrees for about 30 minutes, until the cheese is slightly browned. When you remove it, all of the egg will be cooked but it will need to sit and rest for at least 5 to ten minutes before serving.

Enjoy! I served this with some Brussels sprouts cooked with bacon, and it paired well.