For our second “3 Ways To…” post, my good friend Elise from Sunday Charm and I have decided to put our aprons on and do our best Betty Crocker and write about 3 Ways to Cook Something! I chose Sweet Potatoes because they are some of my favorite, healthy side dishes and you can cook them in so many different ways! Elise chose Mac & Cheese so be sure to check her post out here!
Ok, so I know I’ve shared a few sweet potato recipes before, here and here. But when you’re eating mostly paleo, you eat a LOT of sweet potatoes, and are constantly looking for new, spiced-up recipes. So here are some of my faves!
I wanted to start off with a “beginner” recipe…just a plain ‘ole oven baked sweet potato. I know it may seem like a “lame” recipe, but to be honest, I had to look it up myself since I hardly ever make sweet potatoes this way! I love them just plain and oven baked, but a certain man I live with does not, so whenever I make them, they are usually in fry-form.
So here’s an easy recipe for you! (Oh and please don’t judge the dishes…we’re living in an apartment that was fully furnished, including dishes, and they’re definitely not our style, but it is what it is for now!)
- Sweet potatoes (however many you want to make!)
- Butter or ghee
- Salt and Pepper to taste
- Optional: nuts of choice, I like walnuts
- Pre-heat oven to 400 degrees.
- Line a baking sheet with aluminum foil for easy clean up.
- Scrub the outside of the sweet potatoes with a brush.
- Using a fork, pierce the outside of the sweet potatoes 3-5 times.
- Place on baking sheet and put in oven.
- Bake until tender, about 45 minutes for a small sweet potato, and about an hour for a larger one.
- When they're done, they should be easy to pierce with a fork.
- Cut in half, top with a couple pats of butter or ghee, salt and pepper.
- Optional: I've also made them and put some nuts on top for added taste, walnuts are my favorite!
And they’re paired very well with Pork Tenderloin and Asparagus :)
- 2 (or more) garnet yams, depending on how many people you're cooking for
- 2 TBS coconut oil, melted (I just nuke it in the microwave for 30 seconds)
- Salt and Pepper to taste
- Pre-heat oven to 375.
- Wash and scrub yams (I like to leave the skin on, but you can also peel them.)
- Cut yams into matchstick-sized fries, the thinner the better.
- Put fries into a big bowl.
- Melt coconut oil and combine with cinnamon.
- Pour oil and cinnamon over fries and mix up really well. (Sometimes if you have more fries, you'll need a little more oil.)
- Cook for 15 minutes, flip the fries, then cook for another 15 minutes.
- Depending on your preference for crispiness, you may want to cook for a few more minutes.
- Enjoy :)
Oh and one more thing…you’ve probably noticed from my other pictures that I am NOT a great food photographer. (Or a great photographer in general…) And I’m not very good at cooking meals that are picture-worthy either. But you know what, the recipes are tasty, and that’s more important. (Right?)
The most important thing to know about this recipe is that if you don’t want it to take you FOREVER, you really do need a food processor with a julienne slicer blade. (I just learned that’s what it’s called.)
You could use a cheese grater, but let’s be honest, it would just be annoying. But still, it is possible! Your hash should come out looking like this before cooking:
When you’re all finished cooking and ready to eat, pair it with some eggs and bacon (not pictured, sadly) and it makes a great breakfast!
- 1 large garnet yam (makes enough for 2 people in my opinion)
- 1 big pinch of salt
- A few turns of freshly ground pepper
- A few shakes of garlic powder
- A couple shakes of onion powder
- Dry herbs of choice (I used dried chives)
- 2 TBS fat of choice (I used bacon fat...because bacon is just the best)
- 2 eggs
- Peel yams, then cut length wise so they fit in food processor.
- Attach the julienne slicer blade to the machine and shred the yams.
- Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs.
- Heat the fat in a non-stick pan or cast iron skillet, whichever you prefer.
- Add shredded sweet potato, and toss so that fat coats sweet potato evenly.
- Let cook for a few more minutes, flipping every so often.
- The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
- You can eat the hash just as is, or as a side dish, or cook up some eggs however you like them and eat them together. (I made fried eggs! Yum!)
Don’t forget to check out Elise’s post about 3 ways to cook Mac & Cheese!! Talk about yum!!